Brown Onion Rice Casserole
By Yankee Magazine|Mar 24 2003|
Yield
6 servings
Ingredients
1 can (4 ounces) mushroom pieces with liquid (or 1/2 cup sliced fresh mushrooms)
1/3 cup butter, melted
1 cup white rice
1 cup chopped Vidalia onion
1/2 cup chopped green bell pepper
1 can (11 ounces) beef consomme plus 1/2 can water
freshly ground black pepper
pinch of garlic powder
3 to 4 drops Tabasco
Instructions
To prepare in the microwave, place all the ingredients in a microwave-safe bowl and cook for 20 minutes. Stir and cook for 15 minutes more, or until the rice is done and all the liquid is absorbed.
To prepare on the stovetop, if you’re using fresh mushrooms, sauté in the butter for 5 minutes. Place all the ingredients in a saucepan and cover. Bring to a boil and reduce the heat to a simmer. Cook until all the liquid is absorbed, about 30 minutes.
