SC - A Dilemma on what to cook for Dinner-HELP!

[Chris and Trish Makowski]

- -----Original Message-----
From: H B <nn3_shay at yahoo.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Tuesday, August 17, 1999 13:36
Subject: Re: SC - A Dilemma on what to cook for Dinner-HELP!



>This sound yummy -- would you please share the recipe?
>
>-- Harriet


Here it is..  keep in mind that it's a modification of a rice cassarole in a
non-period cookbook..

Mushroom Rice Cassarole (as listed serves 5-6)

Butter sufficent
1 med sized onion finely chopped
1 clove garlic (more or less to taste)
1 cup rice
1 can mushroom soup
1 4 oz can of chopped mushrooms
2 tablespoons soy sauce
3/4 C water

melt butter over medium heat, saute the onion and garlic until tender, add
rice. Saute until rice golden  brown. Add mushrooms, soy sauce; cover and
simmer for about 20 minutes over low heat. Heat oven to 350 degrees (F). Mix
mushroom soup into mixture. Pour rice into a 1 1/2 quart cassarole dish,
buttered well. Add water (may need less depending on how firm you like your
rice). Cover and bake for 1- 1 and 1/2 hours, or until set and the rice is
soft. Sprinkle before serving with grated hard cheese (like parmisian) or
slivered Almonds. (Looks prettier if the almonds are slightly toasted)

(I used cheese on top, and had to reheat it at church. It kept it's flavor
VERY well, and wasn't noticably drier after running through the microwave.
Depending on what you cook it in can look very period. Told by one of the
Russian ladies at church that it reminded her of her grandmother's mushroom
pilaf.)

Anya



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