Recipe information
Yield
serves 4-6
Ingredients
5 tablespoons butter
1 cup sliced fresh mushrooms
1 cup chopped onion
1 cup raw long-grain rice
One 10 3/4-ounce can cream of mushroom soup
One 10 3/4-ounce can beef consomme
Preparation
Heat the butter in a skillet. Saute the mushrooms and onions for 3 to 5 minutes, then stir in the rice and saute for 3 minutes longer, stirring constantly. Stir in the soup and consomme. Pour the mixture into a greased casserole, cover, and bake at 350 degrees for 45 to 60 minutes. Check the rice after 30 minutes; if it is drying out, add a little boiling water.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
