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Very Yummy Rice
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- #44081
This rice recipe is the perfect dish for a cozy night in. The rich beef consomme pairs well with the cheese, and the mushrooms add an earthy touch. The toasted almonds give it a bit of texture.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/4 pound butter
1 large onion, chopped
2 cups uncooked long grain white rice
2 cans (10 ounce size) beef consomme
1/2 pound sharp cheese, grated
2 cans (4 ounce size) sliced mushrooms, undrained
1 cup toasted sliced almonds
directions
Preheat the oven to 325 degrees F.
Melt the butter in a large skillet over medium-high heat. When melted, add the onion and cook, stirring occasionally, until the onion starts to soften.
Add the rice to the skillet and cook, stirring frequently, for 5 minutes.
Transfer the rice to a bowl. Add the beef consomme, cheese, and mushrooms and mix well. Transfer the rice mixture to a 3-quart baking dish. Cover the dish with foil.
Place the rice in the oven and bake at 325 degrees F for 1 hour.
Remove the rice from the oven and let stand, covered, for 5 minutes or until any remaining liquid is absorbed by the rice.
Stir the toasted almonds into the rice and serve hot.
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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