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Pasta, Seafood, Eggs and Grains:
Rice Casserole

from River Road Recipes II...
A Second Helping


INGREDIENTS:
1/2 cup margarine
1 cup white rice
1/2 cup chopped green onion
1 small onion, chopped
1 (4-ounce) can mushrooms, stems and pieces
1 (10-1/2-ounce) can beef broth
1 cup boiling water in which 3 beef bouillon cubes
                    are dissolved
1 (6-ounce) can water chestnuts, slivered (optional)
1/2 cup chopped green pepper (optional)
  Tabasco sauce, salt, pepper to taste
TO PREPARE:

    Melt the margarine and brown rice in it.  Add onions.  Cook until wilted.  Mix in mushrooms, beef broth, water with bouillon cubes, water chestnuts, and green peppers.  Season highly.  Place in a 1-1/2-quart casserole.  Bake for 45 minutes in 350 degree oven.  Stir occasionally.

SERVES:  6 - 8



Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.
 

   

 
 

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