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Baked Mushroom Rice

Prepare oven according to Mugnaini’s Medium Roasting Environment, 550-625˚F


16 ounces Carolina gold rice
32 ounces water
2 tablespoons butter
1 tablespoon salt
½ cup sliced green onions
2 cups torn oyster mushrooms
2 cups torn hen of the wood mushrooms
2 tablespoons porcini mushroom powder


5-quart terra cotta bean pot


An easy way to make rice and another great use for the 5-quart Terra Cotta Bean Pot because the terra cotta insulates the pots contents while keeping foods moist and rich in flavor.

In a 5-quart terra cotta bean pot combine the rice, water, butter, salt, scallions, mushrooms and porcini mushroom powder. Cover with the lid and temper the pot at the mouth of the oven until warm too touch. Push the pot into the oven away from the fire. Bake untouched for 55 minutes.

Pull the bean pot forward and carefully remove the lid, with a rubber spatula scrape the sides and fluff the rice to loosen the grains and mix the mushrooms and scallions throughout the dish.

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