I changed this just a little. I used 1 tbsp. of butter and 1 tbsp. of EVOO and sauteed some chopped shallot, celery and carrots until translucent, then added homemade beef broth and organic FRENCH ONION soup. I did omit the seasoning salt and used garlic powder, as we're trying to cut back on salt. I did add a little more broth to make up for cutting back on the butter. Noone noticed that it was brown rice except me, who thought it was even better than using white. I've not had a problem making rice before, when I used white rice. Working with brown is a little more work. For those of you like me who need a little help, you might want to add a little more broth. Mine was a little dried out, only because it just didn't seem to be done all the way as the time specified in the recipe. I seem to struggle with do I leave the lid on or off, because I was always taught to leave it on with white rice but brown dosen't seem to cook as well with the lid on. NOTE: I served it with Reunion Meatballs, which is also from this site, and steamed broccoli.
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I changed this just a little. I used 1 tbsp. of butter and 1 tbsp. of EVOO and sauteed some...