 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
With savory in it! From Mrs. Paul A. Braymen, Judy Barnard, in the Junior League of San Antonio cookbook. Ingredients:
1/2 cup butter |
1 cup onion, chopped |
1 garlic clove, minced |
7 ounces instant rice, like minute rice, uncooked |
1 teaspoon summer savory |
3 beef bouillon cubes |
3 cups water, boiling |
4 ounces canned mushrooms, sliced, drained |
1 1/2 ounces parmesan cheese, grated |
Directions:
1. Melt butter in a large skillet and add the onion, garlic, rice, and summer savory.
2. Saute about 10 minutes.
3. Dissolve the bouillon cubes in the boiling water and add to the rice mixture.
4. Add mushrooms and cheese.
5. Pour into a greased 2 quart casserole baking dish and cover.
6. Bake at 350 degrees F. for 30 minutes.
7. Serve with additional Parmesan cheese if desired.
|
|