Saturday, April 12, 2008

Mushroom Pecan Rice

Serve 6


1 cup uncooked rice
1/2 teaspoon nutmeg
1 can mushroom soup
1 small can mushroom stems and pieces
3 ounces pecan or almond pieces
1/2 cup butter, melted


  1. Cook rice, rinse and season with nutmeg. In a well greased casserole, layer rice, undiluted mushroom soup, mushrooms and nuts.
  2. Repeat layers, ending with nuts on top.
  3. Pour melted butter over all.
  4. Bake for 20 minutes at 350F.

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