Rice And More - cooking recipe

Ingredients

1 c. rice
2 1/4 c. water
1 Tbsp. beef bouillon granules
1 1/2 c. fresh mushrooms, sliced
1 1/2 c. sliced celery
1/4 c. butter
1 (10 oz.) pkg. frozen artichoke hearts
1/4 c. chopped green onions
2 Tbsp. pimento
1 tsp. grated lemon peel
1 Tbsp. lemon juice
1/2 tsp. thyme
3/4 tsp. salt
1/8 tsp. pepper

Preparation

In a
3
quart\tpan,
combine
rice, water and bouillon granules; bring
to
a
boil.
Reduce
heat
and simmer for 13 minutes. Saute
mushrooms
and celery in butter for 5 minutes. Add artichoke
hearts,\tgreen
onions, pimento, lemon peel and juice, thyme,
salt
and
pepper to cooked vegetables and stir all into cooked
rice.
Turn
into 12 x 7 1/2 x 2-inch pan and bake at 325\u00b0 for 1 hour.
Or freeze unbaked and reheat without thawing, covered,
for
1
1/2 hours at 400\u00b0.
Will keep for 3 months frozen.