I am sharing a recipe today that comes from my Mom. I still don't know how she managed to have complete Dinners on the table every night with having 6 kids! Holidays and special occasions were even more scrumptious in our house thanks to her! This is her brown rice recipe. I've been away from "Home" for over 18 years now and we miss a lot of the family "get-togethers" as we live far away... but, they do say "Home is in the Heart" and lots of times - I equate food dishes and their tastes with "Home" as well... like this savory rice dish that goes wonderfully with a Beef Main Course - This is a "make ahead" dish as the rice needs to plump up overnight. Enjoy ! Diane
Mom's Savory Brown Rice
1 stick butter (1/2 cup)
1 1/2 cups white rice
1 cup dry noodles (thinnest egg noodle)
1 can beef consomme (soup)
1 can french onion soup
2 cups water
Make this a day ahead (24 hours head) so that the rice can plump up from the liquids.
*Start with a pan large enough to hold 4 cups liquid.
Melt butter in pan, add rice and noodles. brown rice and noodles (keep stirring so it doesn't burn) Once rice is browned - add consomme and french onion soup along with water. let mixture simmer on low for about 1/2 hour - place in a lightly buttered casserole dish, cover and refrigerate overnight.
to heat: place a few pads of butter on top of casserole and Bake covered at 325 for 45 mins
(I uncover mine the last 10-15 mins) or until heated thru, stir, serve & Enjoy!
Recipe by: Phyllis C
Photos by: Diane Baker for Canning and Cooking at Home