Rigatta Rice

This is not a grill recipe but is in my opinion one of the finest accompaniments to grilled meat I know of. I have no idea what the origin of this recipe is or where the name came from. My wife brought the recipe back after visiting her mother in Ohio. It sounds very Midwestern. She prepared it while I grilled a sirloin steak for two. I never touched my piece steak, making a complete meal of the rice. It makes a large quantity and is well suited for company, but leftovers reheat just like new.

1 1/2 cups long-grain white rice

1 can onion soup

1 can beef consume

1/4 pound margarine (or butter)

8 ounces sliced mushrooms

1/3 cup shredded cheddar cheese

Heat oven to 350°F. Combine all ingredients in a casserole dish and mix thoroughly. Bake, fluff after 30 minutes. Bake covered, for a total of 1 hour.