Prep 5 mins
Cook 25 mins
A standard staple at all Thanksgiving and Christmas dinners. This dish is loved by all and has been rejected by none. My wife who HATES rice will even eat it.
- 2 (10 3/4 ounce) cans beef consomme soup
- 1 cup long-grain rice
- 1⁄2 cup fleishmans margarine
- 2 teaspoons onions, minced
- Instructions: Add all ingredients to a glass bowl& let soak till ready to cook.
- Cook at 350°F till all moisture is gone, rice is soft and lightly browned.
- About 25 minutes.
- Serve immediately.
This was good, and I will make again. However the next time I will use Beef Broth. The beef taste was a tad over powering. But still very good, I used as a side dish to Beef Patties in Onion Gravy Recipe #37413
I tried this recipe because I was looking for a simple rice recipe, something a bit more interesting than plain boiled rice, to make on occasions when I wanted to serve food on a bed of rice. With a few modifications made to suit personal preferences, this recipe was just what I was looking for! Like sugarpea, I used butter rather than margarine and I reduced the amount by about half. I used one can of mushroom soup and one can of chicken soup – because I’m not too fond of beef – and I used one medium-sized onion finely chopped, half a dozen mushrooms, chopped, and several cloves of crushed garlic. This provided a delicious bed of rice for Kymmarie’s Sophisticated Meatballs recipe #119137, which has a mushroom sauce. A great combination, which I’ll make again.
This was WONDERFUL brown rice! I used brown rice, 2 1/2 cups of beef stock/consomme, and 60 minutes to bake it, covered. I reduced the butter to 2 T and didn't miss the other 6 T at all. Anyone would like this. Thank you, Edward.