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1 cup long-grain rice 6 tablespoons margarine 1 package (8 ounces) sliced fresh mushrooms 1 cup chopped onion 2 ½ cups water 1 vegetables bouillon cube |
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Melt the margarine a large skillet. Add the rice and cook, stirring constantly, about 5 minutes. Add the mushrooms and
onion and cook until onions are tender, about 5 minutes. Add the water and bouillon cube. Bring to boil and pour into a 2-quart casserole dish. Cover and bake at 350 degrees F
about 45 minutes. |
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