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Margery’s Brown Rice

by Dr. Kathleen Hall

It’s National Rice Month. Rice is a beautiful, delicious, and nutritious complement to any meal. For fun this month why not try a different type of rice? Saffron, jasmine, or basmati rice will give your usual meal a new yummy taste.  Listed below is an old family recipe I have made for over 40 years. It is always delicious and a real crowd-pleaser. If you’re vegetarian you can substitute vegetable for beef ingredients. This dish reheats well so you can also bake this rice dish way before an event. Hungry yet? Check out the  Margery’s brown rice recipe below.

 Margery’s Brown Rice

  • 1/2 stick (or 1/4 cup) of butter
  • 1 cup of white rice
  • 2 tablespoons of dry onion soup mix
  • 1 can of beef consommé soup
  • 2 beef bouillon cubes
  • Dissolve the two beef bouillon cubes in water (follow the directions on the package)
  • Melt the 1/2 stick (or 1/4 cup) of butter in a pan
  • Add the white rice into heated butter
  • Combine the dry onion soup mix, beef consommé, and beef bouillon mixture separately
  • Add the liquid mixture to the rice mixture
  • Pour the mixture in a dish, cover the rice with a lid, and bake the mixture at 325 degrees Fahrenheit for one hour
  • Thirty minutes into baking, take a fork and stir the mixture
  • After an hour remove the dish and serve the rice




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