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Mock Wild Rice
(Adapted from June Koontz's recipe)
Ingredients:
1 cup white rice
2 Tablespoons olive oil
1 can beef consomme PLUS 1/2 can water (approx. 16 fluid ounces of liquid total)
1 small can mushrooms (pieces and stems okay), drained and rinsed
1 medium onion, cut into slices or chopped coarsely
Directions:
1) Preheat oven to 350F.
2) Put all ingredients into a covered casserole dish, stir, and then then bake at 350F for 45 minutes.
Serves 4-6 as a side dish.
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Two quick recipe notes:
1) You can easily double this recipe as long as you're using a 2 1/2 quart or larger casserole dish. I use a basic Corningware oval dish
with the glass cover.
2) In a pinch this recipe can serves as entire meal, although I'd recommend also cooking a side of steamed veggies for some color and variety. Healthy vegetables plus a single batch of today's Mock Wild Rice would make a laughably cheap meal for three to four people.
Enjoy!
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1 comment:
I throw the veggies right in with the rice, add one more tablespoon of oil, then cook an extra 15 minutes. A bit of chopping, but fewer pans to wash. Potential veggie victims: carrots, peas, green beans, broccoli, even spinach. I also use fresh mushrooms and the largest onion I can find...:)
-a fellow graduate of JKSoC
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