Savory Consomme Rice

"Good served with roast chicken, roast beef, or country fried steak and gravy. Note: 2 4-ounce cans of chopped mushrooms (drained) may be substituted for fresh mushrooms."
photo by twissis photo by twissis
photo by twissis
photo by diner524 photo by diner524
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by 2Bleu photo by 2Bleu
Ready In:
1hr 10mins




  • Preheat oven to 350 degrees.
  • Saute onion and mushroons in butter.
  • Add rice, consomme, water, salt, pepper, parsley, and garlic powder.
  • Pour into greased two quart pyrex dish. Cover and bake one hour at 350 degrees.

Questions & Replies

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  1. Andi Longmeadow Farm
    Boy this is just terrific, I love mushrooms, and this was perfect used in this manner. I also love beef consumme' (a retro thought from my childhood) so all and all this was a HUGE hit on the farm. I baked mine, kinda like a pilaf, and it came out perfectly. I wouldn't add anything else, this was just terrific the way it is. Happy March 1st Birthday, Kerfuffle! March 2010
  2. 2Bleu
    We enjoyed this dish last night with salsbury steak, but I left out the mushrooms since there were so many in the steak gravy (which we poured over the rice with our meal). We also cooked it on the stovetop for simplicity. This recipe has loads of great flavor, and is so simple to prepare. Thanks for posting. Will definitely make again. :)
  3. mama smurf
    This is just like my mom's recipe when I was a kid...Delicious! I did use some fresh garlic and cooked it along with the mushrooms and onions. Brings back wonderful memories. Thank you!
  4. regena32303
    Growing up as a child my mother would make consommé it was delicious..Memories are so good..
  5. twissis
    Made for the Sweet December event, this was an easy-fix & so delicious. Since your intro allowed for the use of canned mushrooms & good fresh mushrooms are a little hard to find in the winters of Iceland, I used the canned variety & otherwise made the recipe as written. The flexibility of this recipe has huge appeal for me. It makes a lot & there are just 2 of us, so I served it w/grilled tenderloin 1 night & roast chicken the next. IMO it would be an ideal side-dish for almost any seafood or meat entrée. I also think it can be easily expanded by adding veggies or other ingredients for color & texture. It is also company-worthy & thus meets all my best standards. Thx for sharing this excellent recipe w/us. (Pic will post later today)


  1. lauralie41
    This recipe is a keeper! I added minced garlic to the onions and mushrooms instead of using garlic powder and chopped the mushrooms. A very simple side dish with a lot of great flavor! Thank you Kerfuffle-Upon-Wincle for sharing with us. :) Made and reviewed for the game forum's Please Review My Recipe tag game.



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