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Tiger Lilly's Beef and Mushroom Rice/Roni

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  • Tiger Lilly's Beef and Mushroom Rice/Roni

    Tiger Lilly's Beef and Mushroom Rice/Roni

    ≈ 4 servings
    • 3/4 cup White rice
    • 1/3 cup Angel hair pasta - broken into small pieces
    • 1/2 Stick Butter
    • 1 small onion chopped small
    • 14 oz. Beef broth - more if necessary
    • 13 oz. can mushroom pieces and stems (do not drain) *see note
    • 1/4 tsp. ground dried porcini mushrooms (ground to powder before measuring)
    • Ground black pepper
    1. Melt butter in pan.
    2. Add the rice and pasta and cook till it smells nutty and slightly brown.
    3. Add onion and sauté till onion is soft and rice/pasta is nicely brown.
    4. Add all other ingredients including the mushroom liquid.
    5. Stir well and bring to boil. Reduce to simmer, cover and cook 20 minutes stirring occasionally until tender and fully cooked.
    6. Add more broth if needed during cooking.

    *May use 1 lb. fresh sliced mushrooms. Sauté in additional butter then proceed with directions. Add approx. 1/4 cup broth in place of mushroom liquid.

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