Original recipe below but somehow it never feeds the number of people at my table so I always double it.
1 stick butter
2 cups rice
1 can beef consommé
1 can French onion soup (or another can of consommé)
2 soup cans water
optional: large can of sliced mushrooms, drained
In skillet, stir rice and butter until rice browns.
Remove from heat and add consommé and soup; transfer to 9x13 casserole dish.
Stir in 2 cans of water.
Stir in mushrooms if desired.
Cover and cook at 350 for 55-60 minutes (takes longer when the recipe is doubled).
Sa's version:
1 cup rice
small onion, finely chopped (optional)
1 can beef consommé
1 can water
Melt margarine in skillet. Add rice and brown, stirring frequently. Just before rice browns, add onion and finishing browning. Remove from heat; add consommé and one can of water. Transfer to casserole dish. Cover and cook at 350 for about 45 minutes until moisture is absorbed.
Chanon Collins adopted this recipe as one of her standards, but did give credit where credit is due. Her name for it: Mrs. General’s Brown Rice!
