|Butter||1 1⁄2 Ounce|
|Water||1 1⁄2 Pint|
|Lemon juice||1 Teaspoon (Squirt)|
Melt 1 1/2 oz. butter in a saucepan, add rice and fry until slightly transparent.
Add 1/2 teaspoon salt and 1 1/2 pints boiling water.
Add 1/4 onion.
Simmer covered for 15 minutes.
Test if rice is done, but still firm.
Remove from heat, remove 1/2 onion.
Loosen rice with a fork and cool.
Wash mushrooms, then soak them for 5 minutes in cold water, adding a little lemon juice.
Drain and dry them.
Peel and cut the heads into thin slices.
Do not use the stalks.
Melt 3/4 oz. butter in a frying pan and saute the mushrooms for 3 minutes over low heat.
Mix into the rice and store mushroom rice in refrigerator.
Next evening loosen the rice again with a fork, reheat covered in oven at 250°F, Reg 1/2 for half-an-hour.
If rice looks dry add a little turkey stock or water.