From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
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
- 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
