My friend Deb has a reputation…for making the best rice in town. Isn’t that something different to be known for? (She’s known for other things too…like her beauty, her hospitality, and her sweet, Christ-like character.)
Deb’s rice is quick and easy to put together – only five ingredients.
She puts everything into her dish before church,
sets her timer,
and it bakes while they’re away. When they return home, the rice is ready to eat. And it is eaten…devoured, even.
We’ve been to their house for Sunday dinner before…and the baked rice is a favorite! When the church provides a meal for families who lost a loved one, her rice is always requested – a double recipe, in fact.
I finally got the nerve to ask if she’d share her recipe with all of us. She said yes! 🙂
- 1 cup chopped onion
- 1 stick butter (=1/2 cup)
- 2 - 10 ounce cans beef consomme
- 1 cup rice, white or brown
- 10-14 ounce can or jar of sliced mushrooms
- Melt butter (and onions, if desired) in baking dish while oven is preheating to 350 degrees.
- Add remaining ingredients and stir.
- Cover and bake at 350 degrees for one hour if using white rice, and an extra 15 minutes for brown.
- Remove cover and bake a little longer to absorb extra liquid if needed.
I don’t think you can mess up this recipe. I used brown rice, so that changed the baking time a little. I cooked it a little longer and made note of that on the recipe.
The mushrooms I used were a generic brand, but the “drained” weight of mushrooms yielded much more than the large name-brand jar – and at nearly half the price.
Since canned consume has lots of bad stuff in it, I know PAM (along with others) might be interested in Pattie’s Mushroom Broth as a substitute for the beef consommé.
Her recipe makes a large amount, but you can cut it in half. What a great staple for your freezer and substitution for consommé in this recipe and others.
Do you like rice? Do you bake yours?
I’m sharing this recipe at Metamorphosis Monday.