| | Directions | | Brown the rice in the butter. Add the oregano and mushrooms. Fold in the onions; add consommé and water. Transfer the mixture into a buttered 9 1/2 X 11 inch casserole. Bake for 1 1/2 hours at 300°. (Good with fish, barbecue, chicken, steak) |
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| Ingredients | | - |  | 2 cans mushrooms (stems and pieces) (4 ounce cans) |
| - | | 1/2 pound butter |
| - | | 1 teaspoon oregano |
| - | | 2 cups raw rice |
| - | | 8 chopped spring onions |
| - | | 3 cans consommé soup |
| - | | 1 1/2 cans water |
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