1 1/2 cups uncooked white rice
1 cup water
1 (15 ounce) can sliced carrots
2 1/2 cups sliced onion
1 cup chopped celery
3 cups milk
2 tablespoons butter
1 tablespoon salt
1 tablespoon minced fresh dill weed
4 eggs, beaten
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil
1 (10 ounce) can sliced fresh mushrooms, drained
1 cup shredded Cheddar cheese
In a small saucepan, add water and rice to rice; cover and simmer until rice is al dente; drain.
Remove the packaging from the rice and the lid. Remove the rice from the boiling water, keeping the marinade ingredients in the pot. Return rice to the pot, stirring. Boil for 3 minutes. Drain a large portion of liquid from rice into the pot. Remove from heat.
In a large saucepan, bring milk and butter to a boil; stir in carrots, onion, celery, rice, salt, pepper and mushrooms. Bring to a boil. Reduce heat to medium, cover, and simmer for 20 minutes.
Stir cheese into celery mixture and increase heat to medium. Cook and stir over medium heat for 3 minutes or until cheese is melted, stirring occasionally. Remove from heat and stir into celery mixture.
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