Savory Baked Rice

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Jazz up your rice side dish. This one is so easy
because you can do most of it ahead of time and
then bake in the panggangan along with whatever else
 you have in there. It’s especially good with grilled

flank steak, pork chops, or pork tenderloin.

I like it when we’re grilling
my favorite marinated flank steak
along with artichokes and garlic-lemon
butter for dipping. Doesn’t that sound
like a delicious combination. But it’s also nice
with a cranberry chicken or pork roast.

You saute onions, mushrooms,
and garlic in lots of butter.

Add condensed beef consommé, water,
rice, and remaining ingredients.

Give it a stir.

Cover and bake it for 1 hour.

Fluff with a fork when done.

Serves 6

Savory Baked Rice

 

1 small onion, chopped
8 oz fresh mushrooms, sliced
1 garlic clove, minced 
(or ½ t garlic powder, if out of fresh) 
⅓  C  butter
½ t salt
¼ t pepper
1 t dried parsley
1 C rice
1 can beef consommé 
¾ C water
Sauce the onions, garlic, and mushrooms in butter
until tender. Add the seasoning. Stir in the rice.
Pour this mixture into a greased 2 qt baking dish;
stir in the consommé and water. Cover and bake
 @350º for 1 hour. Stir before serving.
6 servings

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