Melt margarine in casserole dish.
Add onion, rice, beef consomme, water and salt.
Cover and bake at 350\u00b0 for 1 hour.
Saute onion in margarine.
In a casserole, put sauteed onion, rice, beef consomme and water.
Cover.
Bake at 350\u00b0 for 45 to 60 minutes.
Preheat oven to 350\u00b0.
Put dry rice in a 2-quart baking dish. Slice butter and spread over rice.
Add beef consomme soup.
Cover and bake one hour or until liquid is absorbed.
This recipe is easy to double or triple for larger servings.
Place onions in baking dish.
Pour melted butter over onions. Add rice, beef broth and consomme.
Cover and bake at 350\u00b0 for 45 minutes.
(An old South Carolina recipe.)
Cook rice according to package directions.
Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in tomatoes, seasonings and rice.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350\u00b0 for 50-55 minutes. Sprinkle with cheese.
Bake, uncovered, 5-10 minutes longer or until cheese is melted.
**Idea: Using instant brown rice in this recipe cuts down on the cooking time. Try substituting cheddar cheese with a more mild Monterey Jack Cheese.
br>Brown Rice: In a medium size baking dish, combine beef broth, consomme, rice, onion
Put dry rice in a casserole that has been sprayed with Pam. Saute the margarine and onion in a skillet until mixture is transparent.
Pour the beef consomme over the dry rice.
Add boiling water to the empty consomme can and dissolve 2 beef bouillon cubes in it.
When dissolved, pour over the rice and mix together.
Bake at 350\u00b0 or 400\u00b0 until all liquid is cooked out of rice, about 30 minutes.
Brown rice in a little butter.
Add rest of butter and beef consomme.
Put in 350\u00b0 oven for 1 hour or until rice is done.
May add chopped onions and pepper.
Melt butter in skillet.
Chop onion.
Add onion and rice to butter and brown.
Pour in Pyrex dish.
Add beef consomme.
Bake at 350\u00b0 for 1 hour.
Dice onions and celery in small pieces.
Melt oleo (margarine) in a large pot.
Saute onions and celery.
Combine French onion soup, beef consomme soup and sliced mushrooms with sauteed onions and celery.
Rinse rice and add to ingredients.
Bake in preheated 350\u00b0 oven for 1 1/2 hours, uncovered. Stir every 30 minutes.
Serves 12 to 14.
Preheat oven to 350\u00b0F.
Dice onion, and put into casserole dish with rice.
Pour beef consomme & water over rice & onion.
Cut butter into pats and layer on top of mixture.
Bake, covered, for 60 minutes or until rice is done.
In a skillet, brown rice, onion and oleo until light brown, stirring constantly.
Pour into casserole dish.
Add mushrooms and beef consomme.
Cover with foil and bake until liquid is absorbed, about 45 minutes to 1 hour in medium oven.
Melt butter in 2 1/2 to 3-quart casserole. Add beef consomme, French onion soup and seasoning from rice.
Add plain rice, long grain and brown rice and mushrooms.
Stir.
Cook uncovered at 325\u00b0 for 1 hour until all the water is absorbed. Serves 10 to 12.
Easy to prepare.
Brown rice in butter.
Mix rice, onion soup, beef consomme, and mushrooms together.
Put in baking dish.
Bake at 350 degrees for about 45 minutes.
Brown pork chops in small amount of oil.
Drain.
In a medium boiler, melt butter; add rice, stirring constantly.
Cook rice until it starts to brown.
Pour into a 13 x 9 x 2-inch baking dish.
Add beef consomme.
Place pork chops on top of rice.
Cover and bake at 350\u00b0 for 1 hour or until all liquid is absorbed and rice is tender.
Melt
1 stick (or less) margarine in iron skillet.
Add 1
cup rice
and\tbrown
lightly,
stirring
constantly.\tPut browned rice
in casserole; add 1 can undiluted beef consomme and
1 can undiluted onion soup.
Place in preheated 325\u00b0 oven and
cook
for 1\thour
and
15 minutes in covered casserole. Delicious!!
Saute the onion, green bell pepper, celery, garlic salt and black pepper in 1 stick butter for 5 minutes. Remove from heat and add the rice, almonds, mushrooms, beef consomme, beef broth and soy sauce to mixture. Pour into 9 x 13 casserole dish. Bake at 350\u00b0 for approximately 45 minutes.
Saute butter, onion and bell pepper.
Add uncooked rice, mushrooms and beef consomme.
Bake, covered, at 350\u00b0 for 45 minutes or until rice is tender.
Put rice in medium size casserole.
Pour beef bouillon and beef consomme directly on rice.
Cut pieces of butter over entire top of rice mixture.
Cover and cook on 350\u00b0 for 45 minutes or until rice has absorbed the liquid.
Brown onion in butter on top of stove.
In casserole dish, put rice, beef broth, consomme and onion; stir.
Place in oven at 350\u00b0 until dried, about 30 to 45 minutes.