Recipe by Quinnellope1
"Great family recipe for French rice. Very easy to make!"
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2 (4 ounce) cans
mushroom stems and pieces, undrained
1 (10.5 ounce) can
condensed beef consomme (such as Campbell's ®)
white onion, chopped
butter, cut into 4 pieces
grated Parmesan cheese
I was looking for a great rice recipe to serve with Filet Mignon or Prime Rib ( to mimic a favorite restaurant) and this is it ! I added green pepper slices but that was the only thing.. this is a wonderful dish.
This was good, but could've used a bit more flavor. I didnt see a huge difference in the taste of this and a store bought rice-in-a-box product.
Just to clarify-- If the rice is a little wet for you-- Just take the lid off at the end and let it cook for 5-10 minutes longer. It will be perfect.
This tastes like what Rice-A-Roni wants to be when it grows up. Next time I'll cut down on the butter and add a little less liquid. It was a bit wet for our tastes, but delicious.
This is what my stepfather always calls "the rice dish"; he recalled that it was present at all of his family's holiday dinners. He described it for me and this is basically what's been coming out of the oven ever since. Only thing I do differently is saute the rice and onion in the butter before I put it in the pan and mix with the liquid.
Thanks for this! Your recipe, minus the parmesan, was my mother's and grandmother's "rice pilaf." It's awesome!
Delicious and simple! I revised it a bit...skipped the onion, only used 3/4 stick of butter and sauteed chicken and added it to the mixture and threw it in the oven. Presto! Fabulous and EASY dinner!
My family totally loves this rice. It is so super to make, and easy to customize. My kids even wanted me to make it for Thanksgiving dinner.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 215
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