Here is another wonderful vintage recipe from my mom’s friend Sue. We have made it with Sue’s original recipe, but we’ve also tweaked it to be a bit lighter. Try it the old fashioned way or the basmati way – either way it’s absolutely delicious! The perfect side dish to accompany beef or pork!

Rice Casserole
from my mom’s friend Sue

1 tablespoon butter
1 small onion, diced
1 1/2 cups uncooked rice
2 cans beef consomme
2 small cans mushrooms
3/4 stick butter

Preheat your oven to 350 degrees.

In a large saucepan over medium-high heat, saute the onion with the tablespoon of butter.

Wash the rice in water 3 or 4 times, draining the water completely. Place in an oven-safe casserole dish. Add the onion, consomme, and mushrooms with liquid. Cover and bake in oven for 45 minutes. Remove and toss lightly to combine.

Mushrooms and Basmati Rice
adapted from Sue’s recipe

1 pint fresh mushrooms, sliced
2 tablespoons extra virgin olive oil
2 cups basmati rice
1 3/4 cups water
1 3/4 cups beef broth
1 tablespoon butter
1 teaspoon salt
2 tablespoons fresh chopped parsley, or more

Preheat the oven to 350 degrees.

In a large saucepan over medium heat, sautee the mushrooms with the olive oil.

In an oven-safe casserole dish, combine the sauteed mushrooms, the basmati rice, the water, the beef broth, the butter and the salt.

Bake for 45 minutes.  Remove, add the parsley, and toss lightly to combine.