Rice And More

• 1 c. rice
• 2 1/4 c. water
• 1 Tbsp. beef bouillon granules
• 1 1/2 c. fresh mushrooms, sliced
• 1 1/2 c. sliced celery
• 1/4 c. butter
• 1 (10 oz.) pkg. frozen artichoke hearts
• 1/4 c. chopped green onions
• 2 Tbsp. pimento
• 1 tsp. grated lemon peel
• 1 Tbsp. lemon juice
• 1/2 tsp. thyme
• 3/4 tsp. salt
• 1/8 tsp. pepper

1. In a
2. 3
3. quarttan,
4. combine
5. rice, water and bouillon granules; bring
6. to
7. a
8. boil.
9. Reduce
10. heat
11. and simmer for 13 minutes. Saute
12. mushrooms
13. and celery in butter for 5 minutes. Add artichoke
14. hearts,treen
15. onions, pimento, lemon peel and juice, thyme,
16. salt
17. and
18. pepper to cooked vegetables and stir all into cooked
19. rice.
20. Turn
21. into 12 x 7 1/2 x 2-inch pan and bake at 325u0b0 for 1 hour.
22. Or freeze unbaked and reheat without thawing, covered,
23. for
24. 1
25. 1/2 hours at 400u0b0.
26. Will keep for 3 months frozen.

rice, water, beef bouillon granules, fresh mushrooms, celery, butter, frozen artichoke, green onions, pimento, lemon juice, thyme, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=307495 (may not work)