As long as I can remember, my family has been fixing this rice for special events and holidays. My Bopa absolutely loved it and it always reminds me of him when I have it. Don't let the name fool you. This isn't boring, bland,
gross brown rice... This is rich, buttery and the perfect side dish for the winter season! I love serving this at parties or to feed a large crowd.
- 1 stick of butter
- 1 cup of rice
- 1 onion, diced
- 1 7 oz. can sliced mushrooms (drained, but save the liquid)
- 2 beef bouillon cubes
- 2 cups water
Melt the butter in a large skillet on medium heat. Add the rice, onions and mushrooms. Cook for 3-5 minutes, or until the rice has gotten a golden brown color (hence the name Brown Rice).
Stir well, then add the bouillon cubes, reserved mushroom liquid and water.
Lower heat and cover, allowing to simmer for 25 minutes or until the rice is cooked completely.
I absolutely love this stuff. It's pretty good all on its own, but it is the absolute perfect side to steak, roast beef or pork chops.