Rice with Mushrooms and Cheese

Ingredients

• 1 cupful fine-chopped onion
• Yg cupful fine-chopped mushrooms
• 1 cup of rice
• 3 cups of white broth
• 1 teaspoonful salt
• ^^ teaspoonful white pepper
• 1 tablespoonfnl broth
• 4 tablespoonfuls grated cheese
• 1 ounce butter

Method

1. 1

   Cook the onion for 6 minutes without browning.

2. 2

   Add mushrooms and set aside.

3. 3

   Boil rice in cold water for 10 minutes, strain, and rinse.

4. 4

   Combine rice with onion and cook for 5 minutes.

5. 5

   Add broth, salt, and pepper, and boil until done.

6. 6

   Add saffron dissolved in broth.

7. 7

   Serve with cheese and butter mixed in.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 351. The excerpt below is the record exactly as published.

, cupful fine-chopped onion, cook 6 minutes without browning ; add Yg cupful fine-chopped mushrooms, and draw the saucepan to side of stove. Wash and place 1 cup of rice in a saucepan over the fire, cover with cold water, boil 10 minutes; strain in a sieve, and rinse with cold water; add the rice to the onion in saucepan, stir and cook 5 minutes ; then add 3 cups of white broth, 1 teaspoonful salt, ^^ teaspoonful white pepper ; place 626 HIGB, HOMINY, AND BREAD GBOUSTADES. the saucepan in a vessel of hot water, cover and boil till done with the kernels whole (if necessary, add a little more broth while boQ- ing) ; add lastly a little Spanish saffron dissolved in 1 tablespoonfnl broth. Turn the rice on to a dish, sprinkle over 4 tablespoonfuls grated cheese and 1 ounce butter

Cook this with the app: pantry check, scaling, and the assistant.