Rice And More

Ingredients

• 1 c rice
• 2 14 c water
• 1 Tbsp beef bouillon granules
• 1 12 c fresh mushrooms sliced
• 1 12 c sliced celery
• 14 c butter
• 1 10 oz pkg frozen artichoke hearts
• 14 c chopped green onions
• 2 Tbsp pimento
• 1 tsp grated lemon peel
• 1 Tbsp lemon juice
• 12 tsp thyme
• 34 tsp salt
• 18 tsp pepper

Directions

1. In a
2. 3
3. quartpan
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. heartsgreen
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 12 x 2-inch pan and bake at 325 for 1 hour
22. Or freeze unbaked and reheat without thawing covered
23. for
24. 1
25. 12 hours at 400
26. Will keep for 3 months frozen