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Consommé Rice with Mushrooms

Source of Recipe


From "What Can I Bring?" by Elizabeth Heiskell



List of Ingredients



• 1 cup uncooked long-grain white rice
  
• 2 ounces (¼ cup) unsalted butter
  
• 1 cup finely chopped yellow onion (from 1 medium onion)
  
• 1½ cups button mushrooms, chopped
  
• 2 (10-ounce) cans beef consommé
  
• 2 teaspoons soy sauce
  
• ¼ cup chopped fresh flat-leaf parsley
  






Instructions



1. Preheat the oven to 350° F. Rinse the rice under cold running water; drain. Melt the butter in a medium skillet over medium.
   
   
2. Add the onion; cook, stirring occasionally, until softened, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until tender, about 5 minutes. Add the rice and cook, stirring constantly, until the rice is toasted, about 2 minutes. Stir in the consommé and soy sauce.
   
   
3. Transfer to a 2-quart casserole dish; cover and bake in the preheated oven until the rice is tender and liquid is absorbed, about 1 hour. Sprinkle with parsley before serving.
   
   Serves 8