"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Oven Rice, by Helen Sirmon, is from The Sirmon Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 small onion, chopped 1 cup long white rice 1/4 cup butter 1 cup beef or chicken bouillon broth seasoned salt garlic powder to taste 1 cup water 1 (3 oz.) can mushrooms, sliced and drained (optional)
Saute onions and rice in skillet until golden brown. Add mushrooms. Mix broth with enough water to measure 2 cups. Stir into rice mixture. Pour into baking dish and bake at 350º for 35 minutes. Stir just before serving.
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