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Mushroom and Rice Casserole

Mushroom and Rice Casserole

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2 cups white rice
5 cups water
1 tsp. Salt
1/2 cup margarine, melted or 3 Tbsp. olive oil
1 package onion soup mix
1 pound mushrooms, diced

Preheat oven to 350°.

Combine all ingredients in large casserole dish. Mix well and bake approximately 40 minutes until done.

Variation:
Bring salted water to boil in 3-quart pot. Add margarine and onion soup mix. Stir until it dissolves in water. Add rice and mushrooms. Lower flame and cover pot. Simmer for 20 minutes, stirring occasionally.

USE: 3-quart casserole
YIELDS: 8 servings

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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