Title: Mushroom Rice
Categories: Rice
Yield: 4 Servings

3 tb Butter
1 c Long-grain rice
1 md Onion; chopped
1/2 c Celery; chopped
1 sm Bell pepper; chopped
1/4 ts Garlic powder
1 ts Ground cumin
1 tb Worcestershire
1/2 ts Salt and pepper
1 cn (4-oz) mushrooms; chopped or
-sliced
2 cn (10.5-oz) consomme

Melt butter in heavy skillet or heavy pot. Add rice and simmer until rice
begins to brown. Add celery, onions and bell peppers and cook until wilted.
Add consomme, Worcestershire, seasoning and liquid from mushrooms. Let come
to a boil. Cover tightly and simmer 25 minutes, until rice is tender and
liquid is absorbed. Stir mushrooms into rice, cover and allow to stand 5 or
10 minutes to plump. Serve with ham, rib roast or chicken.

MRS B.P. JACKSON (GEORGIA ETTA)

HOLLY GROVE, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.