"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 cup rice, cooked 1 lb. mushrooms, chopped 2 tbsp butter 2 tsp minced onions 1 clove of garlic
Saute mushrooms in butter with onions and garlic. Remove garlic. Mix mushrooms and onions with steamed rice. Pack firmly into a buttered ring mold. Set in pan of hot water and bake at 350F for 30 minutes.
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