Rice Stuffing

Oxmoor House
about 3 cups


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2 tablespoons finely chopped onion
2 tablespoons shortening, melted
3/4 cup uncooked regular rice
2 cups beef broth
1 teaspoon salt
1 teaspoon poultry seasoning
1 egg, slightly beaten
1 (4-ounce) can stems and pieces mushrooms, drained


Sauté onion in shortening in a large skillet over medium heat until tender. Add rice, and cook 5 minutes or until rice is golden brown, stirring occasionally. Add beef broth, salt, and poultry seasoning; stir well.

Cover and cook over low heat 35 minutes or until all liquid is absorbed. Remove from heat; add egg and mushrooms, stirring until well blended.

Created date

February 2010