momma's holiday rice

Name: Momma's Holiday Rice
Prep time: 10 min
Cook time: 1 h
Cuisine: American
Ingredients: 1 stick(s) butter; 2 can(s) beef consomme soup (10.5 oz. each); 2 can(s) French onion soup (10.5 oz.); 2 cup(s) long grain converted or parboiled rice, uncooked; 1/2 cup(s) water; 2 can(s) sliced mushrooms, drained (4 oz. each); 4 ounce(s) sliced or slivered almonds

(2 RATINGS)

2.02K Pinches 13 Photos

Gwen Mills

Sun City, KS

Updated on Jun 6, 2020

This was my mom's recipe that she always fixed for Thanksgiving, Christmas, or Easter dinner. I never knew why she only fixed it on 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 then refrigerated or frozen. I sometimes substitute 1/2 to 3/4 cup of the long grain rice for a wild & brown rice blend. This recipe can easily be cut in half cooked in a 9x9 dish.

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Momma's Holiday Rice for your Thanksgiving table.

Blue Ribbon Recipe

This very easy side dish will be great served at a holiday meal. We loved the flavor of this rice. It reminded us of wild rice. Almonds add a nice crunch to each bite. This is simple and delicious.

— The Test Kitchen

prep time 10 Min

cook time 1 Hr

method Bake

yield

Ingredients

1 stick butter
2 cans beef consomme soup (10.5 oz. each)
2 cans French onion soup (10.5 oz.)
2 cups long grain converted or parboiled rice, uncooked
1/2 cup water
2 cans sliced mushrooms, drained (4 oz. each)
4 ounces sliced or slivered almonds

How To Make momma's holiday rice

Step 1

Preheat oven to 350 degrees F.

Step 2

Melt butter in a 13x9 casserole dish.
Step 3

Add the soups, rice, and water. Stir.
Step 4

Add the mushrooms. Then sprinkle the almonds on top.
Step 5

Bake for about an hour until all the liquid is absorbed.
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