Brown and White Rice Casserole
- Yield 8 servings
Bacon, onions and mushrooms star in this tasty rice casserole.
- 6 slices bacon, chopped
- 4 -- green onions, chopped
- 1/2 pound fresh mushrooms, sliced
- -- Butter
- 1/4 cup slivered almonds
- 3/4 cup white rice
- 3/4 cup brown rice
- 1/4 teaspoon each: salt, pepper, thyme, marjoram
- 3 1/4 cups beef broth
- -- Parmesan cheese
- Cook bacon until crisp; drain. Discard bacon drippings. In same pan, saute green onions and mushrooms in 2 tablespoons butter until limp; set aside. In same pan, saute almonds, brown rice and white rice in 3 tablespoons butter until golden brown, stirring frequently. Turn into 2-qt. casserole along with bacon and seasonings. (This may be done ahead and kept at room temperature.) Just before baking, pour in beef broth; stir well and cover. Bake at 350F for 40 minutes. Stir in mushroom-onion mixture. Adjust seasonings. Dot with butter and sprinkle with Parmesan cheese. Bake 10 minutes more, covered.
Recipe reprinted with permission from The Junior League of Chicago’s Soupcon II (Chicago, Illinois, 1982).