Monday, March 3, 2008

Rice Pilaf

This is a surprisingly easy side that reminds me of my Nana.

1 1/2 cups white rice
1/2 of a green pepper, chopped finely
1/2 to 1 whole onion, chopped finely
4-5 Tbs. butter
1 small can mushrooms, drained (optional--I leave it out)
2 cans beef consomme (on soup aisle)
1 can water

In a large skillet, melt butter. Brown rice, green pepper, and onion in butter until veggies are softened and rice is toasted. At this point you have 2 choices: 1) pour the mixture into a greased and covered/lidded casserole dish, add the rest of the ingredients, and bake for 1 hour at 350; or 2) add the rest of the ingredients to the skillet, bring to a boil, then cover and reduce heat to simmer for 15-20 minutes or until the liquid is absorbed.

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