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Ingredients
- 1 1/2 sticks oleo
- 1 1/2 c. rice
- 1 medium to large onion
- 1 (4 oz.) can mushroom stems and pieces
- 3 cans beef consomme
Method
- Saute onion and mushroom stems and pieces in oleo.
- Add 1 1/2 cups rice and brown the rice, stirring often over medium heat.
- Add the beef consomme and cook on low until all liquid is cooked out, about 30 minutes.
- If cooked on top of stove, cover to cook.
- (I use a nonstick electric skillet.)
- Also, an iron skillet may be used.
- You can also put the iron skillet, uncovered, in the oven at 350° and cook until liquid is gone, about 30 minutes.
