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1 c. raw rice
3/4 stick margarine
1 medium onion
1 can beef bouillon
1 can consomme
1 small jar mushrooms (whole
or sliced)

Brown rice in margarine on medium heat. Add chopped
onion. Cook until clear. Stir to brown evenly and prevent
burning. Pour in greased casserole; add bouillon, consomme and
mushrooms. Cover and cook for 1 hour at 350 degrees. Stir twice
during cooking. Serves 6 to 8 people.

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