Need a good, easy to prepare side dish for the hearty fall foods we are enjoying?
Then do try this one from Linda Sue Horres.
This dish is good, has only five ingredients, and can be put together easily.
Linda Sue and her husband George are members of Ashley River Baptist Church in Charleston Association. The pastor is Dave Patterson. George regularly attends Ashley River. Now Linda Sue.
For the past 23 years, she has served as organist and choir director for an area Presbyterian church. (That sure shoots down the perfect attendance pin.) Although her husband George and her mother-in-law Ruth Horres have been members of Ashley River forever, Linda Sue was reared Methodist. She says this makes her “Methobapterian.”
She teaches music at Harbor View Elementary in Charleston.
Linda Sue Horres
Linda Sue and George have three children. Their son Greg and his wife Jennifer Horres have a daughter, Mary Ruth, and they live in Summerville. Daughter Teri and her husband Brent Stone live in Blythewood and have three daughters: Leah, Ansley, and Merideth. Son Kevin and his wife Terry Horres – and children Allison and Austin – live in Spartanburg.
Linda Sue has had this recipe a long time, getting it probably from a friend in the 1960s, but she isn’t sure. She makes it frequently, especially at holiday time, and often serves it as a side dish for an oriental chicken recipe she uses.
When I did my testing on a recent Sunday, I doubled the recipe and it did well. I made it in the morning and let it sit, still covered, on the stove top. It was ready, still warm and waiting for our … Sunday Dinner.
Brown Mushroom Rice
1 cup rice (uncooked)
1 stick butter ( cup)
1 7-ounce can mushrooms
1 14-ounce can chicken broth
1 14-ounce can beef broth
Preheat oven to 350 degrees. Melt butter in skillet. Add rice and brown, stirring frequently.
Pour into a greased casserole dish, add the mushrooms, chicken broth, and beef broth, and stir to mix.
Bake covered for 1 hour. Serves 6 to 8.