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
• 4 oz fresh mushrooms, sliced thin
• 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.