Herb Rice

Posted on February 9, 2009. Filed under: Moms Menu, Side Dish |

Recipe from Rose Inn in Ithaca, New York. A previously private home on 20 acres that was purchased in 1983 and restored into Rose Inn

1 cup uncooked converted rice

1/4 cup chopped onion

1 cup fresh button mushrooms

1/2 stick butter

2 tbsp chopped fresh basil and oregano

2 tsp beef flavor instant bouillon

1/4 tsp salt

2 cups water

Heat oven to 350 degrees. Place rice in a 1 1/2 quart casserole. Add onion, mushrooms, butter, herbs, bouillon, salt and water and mix well. Bake at 350 degrees for 45 minutes or till all liquid has been absorbed and top is brown. Stir before serving. Makes 6 servings.

IDEA:  use chicken bouillon instead of beef and pair this with roast chicken.


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