Rice A La Grecque Casserole - cooking recipe

Ingredients

1 large onion, chopped
2 Tbsp. butter
1 1/2 c. white rice, washed and drained well
4 fresh mushrooms (large), sliced
2 tomatoes, peeled, seeded and chopped
1 1/2 tsp. salt
1 clove garlic, minced
dash of pepper
3 c. hot chicken stock
3/4 c. cooked or frozen peas (if frozen, cook 1 minute in microwave)
3 Tbsp. raisins, sauteed in 1 tsp. butter
1 Tbsp. melted butter
1 pimiento, diced

Preparation

In an earthenware casserole dish fitted with a cover, saute onion in 2 tablespoons of butter until the onion is soft, but not brown.
Add rice, mushrooms, tomatoes, salt, garlic and pepper. Combine the mixture thoroughly with chicken stock.
Cover the casserole tightly; bring to a boil and cook the rice in a hot oven for 20 to 25 minutes at 375\u00b0 or can be cooked on top of stove. Separate the grains of rice and release the steam by tossing with a long-tined fork.
Mix in peas, raisins, 1 tablespoon of butter and pimiento.
Serve with chicken or veal.
Serves 8 to 10.