Wednesday, August 5, 2009

Magic Rice

Liv's first signature dish was magic rice, found in Paula Dean's My First Cookbook. Liv and I tweaked a few things to make it suitable for what we usually have on hand in our pantry. Afterwards, we made it just as the recipe detailed, however she liked it best the way we made it the first time:


1-1/3 C. beef broth using beef bouillon cubes
10.5 oz. onion soup, prepared using Lipton Onion Soup dry mix envelope
1/2 C. of finely chopped mushrooms
2 T. butter
1 C. white rice
1/2 tsp. black pepper

(The original recipe calls for a 10-1/2 oz. can of beef broth instead of the bouillon cubes, a 10 oz can of French Onion Soup instead of Lipton's Onion soup, and a 3 oz. can of sliced mushrooms instead of fresh mushrooms.)  

Preheat oven to 350 degrees. Put the beef broth, onion soup, mushrooms, and butter into casserole dish. Add the rice and pepper and stir with a fork. Put the foil on the baking dish. Have an adult put the dish in the oven and let the rice cook for 1 hour. Remove from oven and toss with a fork.

This is one of Liv's favorite side dishes and is 100% responsible for her newfound love of mushrooms.  Plus, it's so easy and quick to prepare.  


1 comment:

Chelsea said...

What an industrious girl!!


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