1 cup long grain rice
8-10 ounces mushrooms, rough chopped
2-3 tablespoons olive oil
1 stalk celery, diced finely
1 onion, diced finely
1 cup broth (chicken or vegetable)
3 tablespoons butter, plus more for the pan
1/2 cup bread crumbs
salt & pepper to taste
Preheat oven to 375 degree F.
In a medium saucepan bring 3-4 cups of water to a boil. Add some salt and the rice. Cook at a simmer for 12-15 minutes until tender. Drain. Set aside.
Heat olive oil in a medium skillet until hot. Add the mushrooms. Cook about 5 minutes until browned and cooked through. Season with salt. Remove from pan and set aside. Add a little more oil, heat till hot, add the celery and onion. Cook until softened. About 5 minutes. Season with salt. Remove from pan and add to the mushrooms.
In a large mixing bowl, beat the egg with the broth. Add the rice, and celery-mushroom-onion mixture. Combine well. Taste for seasoning and add salt if needed. Add some black pepper.
Butter a medium casserole dish and coat with breadcrumbs. Add rice mixture and smooth top evenly. Sprinkle breadcrumb and top and dot with butter all over surface. Bake for about 40 minutes until the top is golden. Let sit for 5 minutes or more before serving.