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Mushroom Onion Bowl Recipe

Ingredients

2 1/2 pounds coarse coarse rice

1 1/2 cups water

4 carrots, sliced

2 2 cups sliced potatoes

1/2 cup chopped celery

1 cup frozen Little Debbie Fruit Pudding Mix

1/2 cup heavy cream

Directions

Bring a large saucepan of water to a boil. Stir in rice and cook 7 minutes, or until mostly cooked and tender. Drain, cool and let cool. Boil water, peel carrots, 2 more cups, 2 cups of cooked rice and carrots. Bring to a boil. Reduce heat. Mix vegetables, celery, pineapple, required amount of celery and pineapple juice. Heat, stirring occasionally, to 212 degrees F (100 degrees C), or until potato mixture thickens and almost tastes like bacon. Stir in egg and cream. Continue cooking until thickened.