Momma's Holiday Rice

Gwen Mills

By
@CookinCowgirl

This was my mom's recipe that she always fixed for Thanksgiving, Christmas or Easter dinner. I never knew why she only fixed it at holidays, as it is soooo easy to make. My dad always said "No one leaves until the rice is gone!"

This can be made ahead and cooked and then refrigerated or frozen.

I sometimes decrease the uncle ben's rice by about 1/2 to 3/4 cup and use that amount of wild & brown rice blend.

This recipe can easily be cut in half cooked in a 9x9 dish.


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Comments:

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This will be a great served at a holiday meal. I loved the flavor for this rice... it reminded me of wild rice. The almonds add a nice crunch. This is easy and delicous!

Ingredients

1 stick
butter
2 c
Uncle Ben's Original Long Grain Converted Rice, uncooked
2 can(s)
beef consomme soup
2 can(s)
French onion soup
1/2 c
water
2 - 4 oz. can(s)
sliced mushrooms, drained
2 - 2 oz pkg
sliced or slivered almonds

Directions Step-By-Step

1
Preheat oven to 350.
2
Melt butter in 13x9 casserole dish.
3
Add the beef consomme soup, French onion soup, rice, and water. Stir.
4
Put the mushrooms on, then sprinkle the almonds on top.
5
Bake 350* for about an hour, until all the liquid is absorbed.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Collection: Easter
Other Tag: Quick & Easy
Hashtag: #rice