Friday, January 11, 2013

Beefy Rice

Beefy Rice
 I have absolutely no idea what kind of rice this technically is.

I got the recipe from my mom and grandma, who seem to have no idea what kind of rice dish this is either.
I do not know where my grandma got the recipe in the first place but *shrug* whatever. Strangely enough, this is the only rice thing that I've ever really gotten into. I have some fairly vivid memories of eating this when I was young (particularly at my Aunt Shari's...for some odd reason) and then I sort of forgot about it for awhile. Then, this past year, I was at my grandma's at some point and she had made this rice and I ate a little and was like, "Oh yeah, this stuff is good! I bet Michael would like this!" When I tried to describe it to him, however, he did not seem impressed. He was all like, "So...what's in it?....Yeah that sounds bland. Ugh"

Then I made it. And he tried it. And he ate the whole darned dish in record time. He now loves it. And requests it, often. He has since apologized for his doubting me-pshh I know what my boy likes! This is really easy to throw together, pretty much no effort required, and it's a super comforting and full of flavor (beef consomme and onions can go a long way apparently!...and butter). You should definitely give it a try. You'll thank me.

Oh and hey...if you have any clue what this actually is...let me know? (The original recipe has mushrooms in it...if that helps)


Beefy Rice

From my Grandma F., no idea where she got it!

Beefy Rice
Note: This recipe can easily be halved or doubled
Ingredients:
  • 1 stick (8 tbsp.) butter
  • Minced onions, to taste (I used dried minced onions, that you get in the spice aisle)
  • 2 cans beef consomme
  • 1 cup Uncle Ben's converted rice
Preparation:
  • Preheat oven to 350 degrees.
  • Melt the butter in a casserole dish (various sizes seem to work, I usually use a 9x13 or 7x11)-preferably a dish that has a cover.
  • Add in the onions, consomme, and rice, mixing them all together in the dish.
  • Cover the dish with a lid or, if not available, aluminum foil and bake for 60-90 minutes, until the rice had absorbed all the liquid. (60 minutes is usually all I need).
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