Thursday, April 21, 2011

Deep South Eats: Dee's Savory Rice

My fave bloggers over at Lullaby Lubbock have done it again. This time, in the form of their old blog I used to read Crazy Cravings and some of the fabulous recipes they gave out (and yes you must try out the Crock Pot Cobbler). I have been cooking this rice for awhile now and it is just become such a staple. It is very similar in taste to the previous Onion Rice I have posted about, but this is much more hands-off and feeds larger quantities of people.

  • 1 stick of butter, melted
  • 1 can french onion soup
  • 1 can beef consomme
  • 1 can cream of mushroom soup (I prefer the low sodium, low fat since there is plenty of salt from the other two soups)
  • 1 can of water
  • 1 small can of sliced mushrooms
  • 1 1/4 cups of long grain rice
  • Preheat oven to 350 degrees.
  • Mix soups with melted butter and add water. 
  • Stir in mushrooms and rice.
  • Pour in 9 x 13 casserole dish.
  • Bake for 1 hour.
This is great with almost anything. Honey glazed ham on a Sunday - yes. Grilled chicken on a Thursday - yes. Chili on a Wednesday - probably not. Steak on a Friday - yes. If necessary, it tastes just fine without the sliced mushrooms (I have some friends who are not huge fans of the little boogers).

Recipe adapted from Crazy Cravings.

blog signature - 4/2011

1 comment:

  1. YUM! And, yes, I will testify to the fact that this tastes just as delicious without the mushrooms. You calling them "little boogers" couldn't be a more accurate description because that's exactly what they are. A big ole' fungus booger.;)