 | | Directions | - Preheat oven to 350º F.
- Cook rice according to package directions; except--cook rice only for a total of 10 minutes.
- Sauté onion in butter over medium heat while rice is cooking, approximately 10 minutes, or until onions are transparent.
- Combine all ingredients (except almonds) in a 2½ quart baking dish. Stir well to combine. Cover and bake 1½ hours, removing cover during the last 15 minutes of baking time. Moisture should be fairly well absorbed before removing from oven.
- Season to taste. Garnish with almonds and serve.
*Beef broth when serving with a beef entrée; chicken broth when serving with a poultry entrée.
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Prep Time: 15 minutes
Cook Time: 1 hour
Container: Medium sauce pan and 2½ quart baking dish.
|  | | Ingredients | | - | | 1 cup brown rice |
| - | | 1 large onion, chopped |
| - | | 1/4 cup butter |
| - | | 1 cup canned sliced mushrooms, drained |
| - | | 10 1/2 ounces can of beef or chicken broth* |
| - | | 10 3/4 ounces cream of mushroom soup |
| - | | almonds for garnish, optional |
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