When I was a child my parents had a very active social life. On the weekends mother was either having people over for dinner or we were going to one of their friend’s houses for dinner. One of the dishes I remember enjoying was Beef Consommé Rice with Mushrooms. I always thought it was such an elegant dish. Mom often added it to her menus because it cooked in the oven giving her more time to entertain.

Beef Consommé Rice with Mushrooms

¼ cup unsalted butter
1 cup chopped yellow onion, small dice
1 (8 ounce) carton baby Portabella mushrooms, sliced
1 cup uncooked white rice
2 cans beef consommé (I use Campbell’s)
2 teaspoons soy sauce
Garnish: ¼ cup chopped fresh flat leaf parsley

Preheat oven to 350ºF.  Melt butter in a large skillet over medium high heat. Add onion and cook 3 minutes. Add mushrooms and cook 5 minutes. Add rice and cook 3 minutes or until rice is partially translucent.

Pour rice mixture into a 9 X 13-inch oven safe baking dish. Pour consommé and soy sauce over rice. Stir. Cover baking dish with foil. Bake 1 hour or until rice is tender and all liquid has been absorbed. Remove from oven, remove foil, garnish with parsley and serve.  Makes 8 servings. Enjoy!

Published in The News and Neighbor on October 2, 2019.