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Grandma's Rice

By: Quinnellope1  
"Great family recipe for French rice. Very easy to make!"

Rating: This weblink has been rated 4 times with an average star rating of 4.8 Read Reviews (4)

Rate/Review | 53 people have saved this

Prep Time:
10 Min
Cook Time:
1 Hr 5 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 (4 ounce) cans mushroom stems and pieces, undrained
  • 1 (10.5 ounce) can condensed beef consomme (such as Campbell's ®)
  • 1/2 cup water
  • 1 cup white rice
  • 1 small white onion, chopped
  • 1 stick butter, cut into 4 pieces
  • 2 teaspoons garlic powder
  • 1 tablespoon grated Parmesan cheese (optional)

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Stir the mushrooms with juice, beef consomme, water, rice, and onion together in a glass baking dish with a lid. Arrange the butter atop the rice. Season with the garlic powder. Cover with lid.
  3. Bake in the preheated oven for 1 hour. Sprinkle the Parmesan cheese over the top and return to the oven until the cheese melts slightly, about 5 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 421 | Total Fat: 23.9g | Cholesterol: 62mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2009 by Quinnellope1 
Just to clarify-- If the rice is a little wet for you-- Just take the lid off at the end and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by Wickie 
I was looking for a great rice recipe to serve with Filet Mignon or Prime Rib ( to mimic a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2009 by bicivici 
This is what my stepfather always calls "the rice dish"; he recalled that it was present at... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2009 by PuffinEllis 
This tastes like what Rice-A-Roni wants to be when it grows up. Next time I'll cut down on the... MORE

 
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