Mushroom Brown Rice
Grandmother's recipe
made-over
This recipe is based on one we grew up eating and one my grandmother made as a side dish for cookouts and especially when granddaddy served brissiled chicken (a grilling technique and recipe that's for another day).
Actually, this recipe has been modified once before as I know it. When the microwave came around, it just made sense to utilize the new technique although as for the recipe, I don't think it quickened the cooking time.
Like the original recipe, there is no brown rice at all. Instead, long grain white rice is browned in butter developing a deep, nutty flavor. A combination of
soups (remember this is a recipe from before the '50's) is added to further deepen the color and add a beautiful, almost tangy flavor. I have cut the butter way down from the original version, added mushrooms, sometimes pecans and after toasting the rice on the stove, I cook it in the oven for a perfectly steamed, full flavored side dish that I hope you will try. It is based on and has the same taste as one of our family favorites... Enjoy!
the new family's favorite
Mushroom Brown Rice
2 tablespoons butter
1 1/4 cups long grain white rice
chopped pecans, if desired
1/2 teaspoon salt
1/2 teaspoon pepper
1 -10.5 oz can condensed French Onion Soup
1 -10.5 oz can condensed Beef Consommé
Preheat oven to 350 degrees F.
In a deep, wide skillet, melt butter over medium heat. Add rice and stir until light brown. Toss in the mushrooms and cook until softened. Add pecans if desired. Remove from heat and add to a 3-quart oven-proof saucepan or deep casserole with a tight fitting lid.
Carefully add the two cans of soup. Stir in the salt and pepper. Return to stove and bring to a boil. Cover with lid and cook in the oven of 25 minutes. Remove, let stand 10 minutes and fluff with a fork. Keep warm until time to serve.
Yummmmmo! Drick, this looks great!
ReplyDeleteI'm sure I could just eat this all by itself, but it would go well with so many dishes.
ReplyDeleteI need to try this soon!
I remember I had to modify my mother's rice pilaf recipe that called for Minute Rice. I wonder if she got the recipe off the box...maybe the newspaper. :D This "brown" rice does sound good and it brings back memories.
ReplyDeleteHey Drick!! I love finding new rice recipes. rice bornwed in butter sounds awfully tempting and adding mushroom and pecans..yum!
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Well Drick you tempt me with wonderful recipes that I always would have to adapt... impossible to cook with onion anything,. however, if I could eat this or substitute something else this rice would surely be superb for me... I can't imagine you being allergic to onions you sure cook alot with them :)
ReplyDeleteOne of these days we're going to have to sit down and figure out how we are kin. Because you know we are. Or we have some kind of weird mental telepathy thing going on. Every time I think of a recipe you post it pretty soon after :-) I was just thinking of our family's very similar recipe to this one. Mama always cooks hers in the oven and serves it with beef roast. So good!
ReplyDeleteThat is pure comfort food in my book. I could eat bowls and bowls of that kind of dish.
ReplyDeleteWhat a wonderful way to prepare rice...love the idea of pecans here :)
ReplyDeleteI see this rice in my future. I love the fact that it uses the canned soups to deepen the flavor. I'd have never guessed that it was white rice if you hadn't told me!
ReplyDeleteI'm dying to know what the brissiled chicken is!!!
Oh Yum! Sounds absolutely delicious. I'll be happy just to eat this by itself.
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