Rice and Mushrooms

Rice and Mushrooms

Serves 4-6. Recipe is from Mary Nola, who says this dish goes great with barbecued meat and baked chicken.

4 tbls. butter or margarine

1 small yellow onion, chopped

1 (8-oz.) can plain mushrooms and the liquid, either sliced or stems and pieces

1 (10.5-oz.) can beef consomme soup

1 soup can of water

1 cup uncooked long-grain rice, rinsed

1. In a heavy pot, melt the butter and sauté the onions until soft. Add the mushrooms with liquid, consomme and water. Bring to a boil, then cover and simmer for 15 minutes.

2. Stir in rice, bring to a boil, then cover the pot and cook on low for 25-30 minutes or until the rice is cooked and most of the liquid is absorbed.