Rice Mold

By michaelmeiner

Ingredients

• cup white rice
• 1 6 ounce box long grain and wild rice mix
• 4 cups chicken stock
• 2 1/3 cups water
• 4 bay leaves
• 1/4 cup fresh parsley
• 1/4 cup margarine -- cut into pieces
• salt and pepper
• 1 teaspoon oil
• 10 ounces mushrooms -- chopped
• 1 large onion -- chopped
• 3 cloves garlic -- chopped

Preparation

Step 1

Combine white rice, long grain and wild rice with seasoning packet, stock, water, bay leaves, parsley and margarine in large soup pot over high heat. Bring to a boil; reduce heat to low. Cover and simmer for 20 minutes or until all the liquid is absorbed. Remove from heat. Remove bay leaves. Season with salt and pepper.

Preheat oven to 300. Heat oil in large skillet over medium high heat. Add mushrooms and onion; saute for 10 minutes until tender. Add garlic and saute 3 to 4 minutes. Season to taste with salt and pepper. Stir in mushroom mixture into rice mixture.

Spoon rice mixture into a well greased Bundt pan, pressing to pack mixture tightly. Cover and bake 20 minutes. Turn rice mold onto serving plate.