What Is This Rice Recipe Called? (onions, bake, peppers, cooked)

[elnina]

Originally Posted by blueherons

Nope, you have to make it without this stuff. The beauty of the recipe is that it is one of the easiest recipes that anyone can make and it tastes amazing.

It sounds like a very easy AND very tasty dish. I am thinking to give it a try...

[Delahanty]

This reminds me of the old "Infallible Rice" recipe from Ann Landers. (Some sources credit Dear Abby. Maybe it was a family recipe lol.) You start it on stovetop, then pop in the oven. It calls for chicken broth instead of beef consommé. I used to make it often and, like the OP's it was a never-fail recipe.

Here it is, with some readers' comments about it:

http://old.post-gazette.com/food/200...bo0129fnp5.asp

[gentlearts]

Originally Posted by blueherons

Nope, you have to make it without this stuff. The beauty of the recipe is that it is one of the easiest recipes that anyone can make and it tastes amazing.

I still might try sautéing mushrooms in the butter.

[greatblueheron]

Originally Posted by blueherons

I've eaten this rice recipe my entire life and have no idea what it is called.

It is the best rice I've ever eaten.

1 1/4 Cups uncooked white rice
1 Can Campbells Beef Consumme
1 Can Campbells French Onion Soup
1 Stick butter

Dump in a pyrex dish, cover with foil, bake at 350 for one hour.

There is never any leftover and the recipe has been passed down through my family for at least two generations.

Yes I've eaten this for decades too...not sure I've seen a name for it, got my recipe from my grandmother.
It's salty and buttery....what could be better???

BTW, I have cut the butter amt. in half, still delicious.

[keyman51]

Cheese

[greatblueheron]

Originally Posted by keyman51

Cheese

In the recipe??? No.

BUT... cheese is my favorite food.

[eureka1]

We used to make this in college!! Can't wait to try it again. Thank you so much, Blue Herons!!!

[CA4Now]

I ate this at a friend's home years ago and it was HEAVEN.

[Lodestar]

Originally Posted by gentlearts

I still might try sautéing mushrooms in the butter.

Yes, I do this. I had forgotten that this recipe was a thing. Think I might have started thinking it was my own concoction. It must be nearly fifty years old.

The fresh sautéed mushrooms are a nice addition.

I also do a similar dish with barley. I just call them both a pilaf.

In the Seventies when I was in college I helped a Korean national with her English note-taking and as a result she shared a number of original recipes with me. One of them for Korean-style rice was similar in that the rice was steamed with seasonings in the oven.

It was the first I had been introduced to doing rice this way and as a young cook was so grateful to finally have a foolproof recipe for rice.

I had more than one unsatisfactory result before I learned the trick for rice on top of the stove. Funny such a simple grain would be so tricky to prepare well.

[nuts2uiam]

Originally Posted by blueherons

I've eaten this rice recipe my entire life and have no idea what it is called.

It is the best rice I've ever eaten.

1 1/4 Cups uncooked white rice
1 Can Campbells Beef Consumme
1 Can Campbells French Onion Soup
1 Stick butter

Dump in a pyrex dish, cover with foil, bake at 350 for one hour.

There is never any leftover and the recipe has been passed down through my family for at least two generations.

I see that you cut down on the butter later in the thread, but do you just cut the butter into the pan or do you grease it with the butter? Sounds delish.