Tracy's Mushy Roomy Room Rice

Coconut Layer Cake Murder

## Ingredients

* 1 cup long-grain brown rice, uncooked
* 1 cup wild rice, uncooked
* ⅔ cup brown Basmati rice, uncooked
* 3 and ⅓ cups chicken stock
* 3 chicken bouillon cubes
* ½ teaspoon ground black pepper
* ⅓ cup red onions, finely diced
* 2 cans ***(13.25 ounces net weight)*** button mushrooms ***(or any other kind of mushrooms that you like)***
* ½ cup butter ***(one stick, 4 ounces, ¼ pound)***

**Hannah’s 1st Note: If you can’t find one of the varieties of uncooked rice, just substitute any other variety that you like. Your goal is to come up with 2 and ⅔ cups of mixed, uncooked rice. If you can find a bag of uncooked mixed rice or uncooked rice medley that you like, you can use that as long as the total weight is 1 pound of uncooked rice.**

**Michelle’s 1st Note: If you want a shortcut to this recipe, you can use those Uncle Ben pouches of rice that you bake in the microwave. Just make enough pouches for your guests, dump them in a buttered casserole dish, mix in any seasonings you like, and cover the casserole with heavy-duty foil. Then all you have to do is stick the rice in your oven at a low temperature and serve it when your Lemon Glazed Chicken Breasts are ready.**

**Michelle’s 2nd Note: If you make your rice this way, please don’t tell Hannah.**

## Directions

* Preheat oven to 350°F, rack in the middle position.
* Pour the uncooked rice in a strainer and rinse it off. Toss it a bit in the strainer to make sure to wash off any dust on the rice.
* After you’ve rinsed your rice, pat it dry with paper towels. Leave it in the strainer in the sink.
* Prepare a large round glass casserole dish by spraying the inside with Pam or another nonstick cooking spray.
* Take out a saucepan big enough to hold the chicken broth and the rice. ***(You won’t add the uncooked rice to your saucepan until everything else has been cooked, so leave the rice in the strainer for now.)***
* Measure out 3 and ⅓ cups of chicken broth and pour it into the saucepan.
* Add the chicken bouillon cubes.
* Heat the bouillon cubes and broth on HIGH heat on the stovetop until the mixture reaches the boiling point.
* Turn the burner down to MEDIUM heat and stir until the bouillon cubes are dissolved.
* Add the black pepper to the saucepan. Stir well.
* Add the finely chopped red onions to the saucepan. Mix it in.
* Open the cans of mushrooms, drain off the liquid, and add them to the saucepan. Stir them in and then turn off the burner and pull the saucepan over to a cold burner.
* Add the rinsed rice to the saucepan and stir until the ingredients are thoroughly mixed. Give everything a final stir.
* Transfer the rice mixture in the saucepan to the greased casserole dish.
* Remember the butter you didn’t use? Here’s where it comes into play. Unwrap the stick of butter, cut it into 8 pieces, and arrange the pieces on top of the rice mixture.
* If the casserole dish has a cover, put it on. If it doesn’t, cover the casserole dish with heavy-duty foil.
* Bake your Mushy Roomy Room Rice at 350°F for 2 hours.
* When 2 hours have passed, take off the casserole lid or the foil and bake for another 20 to 30 minutes.

**Hannah’s 2nd Note: You can assemble this rice dish ahead of time and refrigerate it until you are ready to bake it. Then all you have to do is pop it into a preheated oven and bake it.**

Yield: Enough Mushy Roomy Room Rice for 6 people.