Mother’s Day is right around the corner. Because of the COVID quarantine many of us will not be able to share the special day with our mothers. What we can celebrate are the dishes that we grew up with that make us feel good.

My mother is an excellent cook, and I learned a lot from her in the kitchen. She only had a few dishes that she repeated on a regular basis as we grew up because she was always experimenting with new recipes. She loved a challenge.  The one recipe that I return to regularly, because of the comfort effect it has, is her baked rice with mushrooms. It is VERY easy and is a great accompaniment to steak or chicken.

Pegsie Payne’s  Baked Rice with Mushrooms

Serves 4 as a side dish

1 cup long grain white rice

1 can of Campbell’s Beef Boullion (you can substitute beef broth, but you’ll need to add salt)

1 stick of unsalted butter, cut in 8 slices (yes, a whole stick)

3/4 cup sliced white button mushrooms

Preheat the oven to 350 degrees.

Add the rice to an 8″ square pyrex casserole dish. Pour the broth over the rice. Add the butter and mushrooms.

Cover and place in the oven. Cook for 30 minutes. Stir gently a couple of times. Return to the oven for another 30 minutes.

Remove from the oven. Stir gently.  Serve.