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Rice with mushrooms

From Lynn Ross


8 oz - Mushrooms sliced

2 each - Large shallots sliced

2 tablespoons - Butter

1 14 oz. can - Low sodium beef broth

1 cup - Rice

Salt and pepper to taste



Sautee the mushrooms and shallots together in the butter until there are no more mushroom juices.

Bring the beef broth to a boil and add the rice.

Cook for about 20 minutes until the stock is absorbed in the rice.

Stir in the mushrooms and shallots.


Lynn told us that she served the rice with grilled pork chops.


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