- 1 cup long-grain brown rice
- 1 cup wild rice
- 2/3 cup brown Basmati rice (*see note below regarding the rices)
- 3 and 1/3 cups chicken stock
- 3 chicken bouillon cubes (I use 'better than bouillon' instead of cubes)
- 1/2 t. ground pepper
- 1/3 cup red onions, finely diced
- 2 cans (13.25 oz.) mushrooms, drained
- 1/2 cup butter (1 stick), cut into 8 pieces
1. Preheat oven to 350'. Prepare a large round glass casserole dish by spraying the inside with nonstick cooking spray.
2. In a large saucepan (big enough to hold the broth and rice), bring the chicken stock and bouillon cubes to a boil over high heat; turn the burner down to medium heat and stir until the bouillon cubes are dissolved. Add the ground pepper, finely diced onions, and drained mushrooms to the saucepan, mix to combine.
3. Remove from the heat and add the rice, stir until all the ingredients are thoroughly mixed. Transfer the rice mixture in the saucepan to the greased casserole dish. Top with the butter pieces, cover (if your glass dish doesn't have a cover, use heavy-duty foil to cover the dish. You can assemble the dish ahead of time up to this point and refrigerate it until you are ready to bake it.
4. Bake for 2 hours. When 2 hours have passed, remove the lid or foil and bake for another 20 to 30 minutes.
serves 6
from 'Coconut Layer Cake Murder' by Joanne Fluke. note she serves this with the lemon glazed chicken breast crockpot recipe I posted yesterday (click for that post). I served it with lemon-glazed pork roast made using the same recipe.
4.30.20: birthday 'cake' tower
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