The great thing about a casserole dish like this is its versatility. You can add pretty much whatever veggies you have on hand (sauteed celery/onion/carrot; sliced black olives, bell pepper, etc); you can keep the flavoring plain and simple or spice it up with your favorite herbs and seasonings. It makes a great dish for a buffet or potluck, plus it goes great with Chinese takeout.
2 cups uncooked long grain rice
5 cups hot chicken stock/broth
1 1/2 cups sliced mushrooms
1/2 cup sliced green onion
3 tbsp butter
3/4 cup sliced almonds, lightly toasted
Combine rice water, mushrooms, green onion, butter and chicken stock in a greased 10-cup casserole. Stir with a fork to blend. Cover casserole. Bake at 375 degrees F for about an hour, or until rice is tender and liquid is absorbed. Stir in sliced almonds just before serving. Makes 6-8 servings.