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Old
Fashioned Cheese Rice Casserole 1/2 pound of
mushrooms
2 cups of boiling water
1 tablespoon of chopped
onion
1/4 cup of coarsely chopped almonds
2 tablespoons of
butter
1/2 cup of uncooked rice
2 tablespoons of chopped
parsley
1/2 cup of shredded cheddar cheese
1 1/2 teaspoons
of salt
a dash of cayenne
freshly ground black pepper
Peel and stem mushrooms. Simmer the stems and peelings in boiling water for 30 minutes. Strain and measure the amount. If less than 1 1/2 cups, add hot water. If more than 1 1/2 cups, cook it down to that amount rapidly. Slice the mushroom caps and with the onion and almonds, add to butter and brown lightly. Add the rice, parsley, and cheese and mix thoroughly. Place the mixture in a greased 2 quart casserole. Add seasonings to mushroom liquid and pour over the rice mixture. Bake in 375ºF. oven for 45 minutes to 1 hour, or until the rice is done. Serves 4 - 6 |
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