Thanksgiving side dish #4! This recipe is from my Mother’s own cookbook called, “Food Lovers Collection” by Rita Dover McMahan. For those rice lovers that are looking for something different from traditional steamed white rice, here’s one for you.
This is a very moist and tender baked rice dish that is bursting with flavor from the sauteed onion, beef consomme’ and a FULL stick of butter. Yep, you read that right, it has a FULL stick of butter. It’s rare that my Mother makes any given dish at any given time without at least a “pat” of butter, but usually with lots more than that. That’s how I grew up and I do love my butter! We drown our biscuits, cornbread, hot muffins straight out of the oven and even our corn on the cob with butter.
So, fair warning, there’s a full stick of butter in this baked rice dish, it’s not a typo, and it is delicious!
For the other Thanksgiving side recipes I’m posting this year, check out:
Sweet Potato Casserole with Cranberries, Sweet Peas and Prosciutto, Slow Cooker Macaroni and Cheese… and as I post the rest, I’ll come back and add the links!
Here’s how we make it.
Consomme’ Rice
This recipe contains all of 4 ingredients and couldn’t be simpler.
In a medium size skillet, melt that full stick of butter over medium heat.
Add the chopped onion and saute’ over medium heat for 3-4 minutes until they are tender and transparent. Sauteing the onions will add lots of flavor to the butter and since we’ll be coating the rice with this mixture, it’s important to cook them a few minutes. The time will depend on how finely you chop those onions. The bigger the chunks, the longer it will take.
When the onions are tender, add the rice. Turn off the burner too.
Make sure every rice kernel is coated well.
OK, so kernel is probably not the proper term, but it sounded good when I typed it.
Take this rice mixture and put it into a 2 quart casserole dish.
Pour in both cans of beef consomme’ and stir.
Cover tightly with aluminum foil and bake it in a preheated 325 degree oven for 1 hour. No peaking!
It’s important to allow the rice to cook without uncovering it. But if you’re concerned about it and feel the need to peak, wait at least 50-55 minutes.
Remove from the oven and let it rest, covered, for 10 minutes.
Fluff with a fork.
Put the rice in your serving bowl and garnish with some chopped parsley, if you’d like.
I happen to love parsley! You probably already knew that.
What is your favorite rice dish?
For the other Thanksgiving side recipes I’m posting this year, check out:
Sweet Potato Casserole with Cranberries, Sweet Peas and Prosciutto, Slow Cooker Macaroni and Cheese… and as I post the rest, I’ll come back and add the links. Enjoy!
Here’s the printer friendly recipe.
This recipe is from my Mother's own cookbook called, "Food Lovers Collection" by Rita Dover McMahan. For those rice lovers that are looking for something different from traditional steamed white rice, here's one for you.
Ingredients
- 1 stick (8 tablespoons) butter
- 1 cup sweet yellow onion, chopped
- 1 cup long grain white rice
- 2 - 10 1/2 ounce cans beef consomme'
- parsley for garnish, if desired
Instructions
- Preheat oven to 325 degrees.
- In a medium size skillet, melt the butter over medium heat.
- Add the chopped onion and saute' over medium heat for 3-4 minutes until they are tender and transparent.
- When the onions are tender, add the rice and turn off the burner. Stir making sure the rice is coated well.
- Take this rice mixture and put it into a 2 quart casserole dish.
- Pour in both cans of beef consomme' and stir.
- Cover tightly with aluminum foil and bake it in a preheated 325 degree oven for 1 hour. Remove from the oven and let it rest, covered, for 10 minutes. Fluff with a fork.
- Put the rice in your serving bowl and garnish with some chopped parsley, if desired.
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