Rice & Mushroom Casserole

Directions

1. 1
   Kick the tires and light the fires to 350 degrees.First, take your rice and in a bare hot pan, brown it. Don’t use the butter, the rice browns from the heat alone. At this point, start your kettle boiling for the water you need.When it’s beautifully browned like this, put it into the lidded casserole dish that you are going to bake it in.Take all your veggies and 2 tablespoons of the margarine, and fry them up. You want the mushrooms to lose most of their moisture and the onions and celery to be soft.Take your 2 cubes of bouillon, and dissolve into the 2½ cups of boiling water. When it’s dissolved, put it into the pan with the veggies, and bring to a boil.Once it’s boiling, remove it from the stove and pour over the browned rice in the casserole dish.
2. 2
   Bake at 350 degrees for about 35 minutes, until the liquid is all absorbed.
3. 3
   Remove from the oven, and lightly toss 2 tablespoons of margarine in, while fluffing the rice. Then serve!