Southern Brown Rice

Southern Brown Rice is a rich, buttery baked rice side dish made with beef consommé and French onion soup, an old fashioned favorite found on Southern tables and in church cookbooks for generations.

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Ingredients

▢ ½ cup butter (one stick)
▢ 1 cup long grain white rice
▢ 10.5 ounces canned beef consomme (recommend: Campbell’s brand)
▢ 10.5 ounces canned French onion soup
▢ ¼ teaspoon garlic powder
▢ 8 ounces canned sliced mushrooms lightly drained
▢ 1 tablespoon fresh chopped chives or substitute 1 teaspoon dried chives

Instructions

Preheat the oven to 350 degrees. Grease a 9x9 baking dish and set it aside.
Melt the butter in a medium skillet over medium heat.
½ cup butter
Add the rice and cook, stirring frequently, until the rice is lightly browned.
1 cup long grain white rice
Add the browned rice, and remaining ingredients to the prepared baking dish. Stir to combine.
10.5 ounces canned beef consomme, 10.5 ounces canned French onion soup, ¼ teaspoon garlic powder, 8 ounces canned sliced mushrooms, 1 tablespoon fresh chopped chives
Cover the dish with foil and bake for 45 minutes or until the rice is tender. Remove the foil during the last 10 minutes of cooking time.

Notes

Seal the foil tightly around the edges of the dish so the rice cooks through evenly.
If the rice isn't tender at 45 minutes, keep baking in 5-minute increments until it is.
Canned mushrooms work well here, but sliced and sautéed fresh mushrooms are also great.
Leftovers keep in the refrigerator for up to 3 days and freeze well for up to 3 months.

Nutrition