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2 cups rice (brown, white, wild, or any mixture of these)
1 medium onion, chopped
2 cans Campbell’s Beef Consomme soup
1 stick butter
Preheat oven to 350 degrees.
While oven is preheating, melt 1 stick of butter in 9- by 11-inch baking pan in oven.
Add 1 medium onion, chopped.
Add 2 cups rice.
Add 2 cans beef consommé, plus enough water to equal 4 cups of liquid. If you want it richer, you could use 3 to 4 cans consommé with 2 cups rice.
Cover with foil and bake for 1 hour until tender.
Look at it after 45 minutes. If too dry, add some more water; if too wet, remove foil.
Rule of thumb: When baking rice, use about double the amount of liquid as rice; when steaming it, use about an equal amount.
Sometimes I toss it with toasted walnuts (particularly if I’ve used wild rice) just before serving.
Source: Sallie Stallworth Sebrell, Suffolk, VA
See Part 1 and Part 2 of Duck for Dinner.
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