There are so many side dishes, but this is–hands-down–the one I’m asked for time and time again.
It’s great for family meals, potluck, Christmas dinner, everything.
Comfort food? I think so.
But the best thing about this dish is that it takes almost no time to make!
Less time on side dishes means more time on the things that matter most!
Here’s my in-the-oven-in-less-time-than-it-takes-for-the-oven-to-preheat version:
- one cup plain, uncooked white rice
- 2 cans beef consomme
- minced onion
- half a stick of butter or margarine
Spray a dish (1 or 2 quart size is fine) with cooking spray. Add the rice and the beef consomme.
Sprinkle enough minced onion to just cover the surface of the liquid.
Drop in the butter.
Cook for 1 hour at 350 degrees.
Lol, just kidding, I’m not giving you the history of rice. But the history of this recipe is that my great college friend, Danielle, gave the original version of this recipe to me twentysomething years ago. It’s been our go-to side dish ever since.
Her version required chopping onions and sauteing them in butter (which is delicious, but…TIME) as well as adding a jar of mushrooms. I remember that I didn’t know what saute meant or how to do it!
The mushrooms are great, and if you can remember to buy them, then by all means, go for it. I never think to get them, and we finally realized we liked it just as much without the mushrooms!
✨Don’t stir before you cook the rice, just put it all in the pot and put it in the oven!
✨If you decide to double the recipe…be sure to add some cooking time to the recipe! If it comes out and is still soupy, put it right back in the oven. Try an extra 15 minutes and go from there.
Crunch brown rice is not good.
✨Be sure to use beef consomme!! Not beef broth!
I don’t know of a substitute, and unfortunately haven’t found any gluten free beef consomme. If you know of some, please let me know!!!
Our grocery stores carry it, usually on the top shelf in the Campbell’s soup section, so look for it.😄
I think that’s it! Enjoy!