Monday, November 9, 2009

Mennonite Monday - Gourmet Rice

Mennonite Monday started because I wanted to make recipes from the Bethesda Mennonite Church Cookbooks (both the yellow and the white cookbook for those of you who own them). I also wanted to take pictures of each recipe that I made, so I would know for future reference what the recipe should look like. I am by no means a great cook, but I think it will be fun to try new and different recipes each week. Not all of these recipes are for ethnic Mennonite food, but the women from Henderson know how to cook, so I can safely say that these recipes will be good. Check back each Monday for a new recipe and feel free to leave a comment if you have a favorite recipe from these cookbooks, or if you have some tips on what I should make and how I should make it.
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I recently started using the delay start on my oven, and it it WONDERFUL. I can put this recipe together in the oven when I leave for work. Set my oven to turn on at 4:30 and have half of my supper completed by the time I get home. If you are looking for an easy side, turn to page 180 of the white church cookbook.

Gourmet Rice
1.5 cups uncooked rice
1 can beef consomme
2 small onions
1 can of water
green pepper (optional)
1 can mushrooms
1 stick oleo or butter
1 tsp salt
celery (optional)


Place stick of butter or oleo on top of all the other ingredients in a casserole and place in the oven at 350 degrees for about 1 hour. I did not use the optional items and I used minced onion instead of real because I didn't want to take the time to chop up anything.

Stir once after butter is melted. I didn't do this. Mixture should be firm and slightly brown.

1 comment:

  1. this looks yummy. i'm gonna have to try it soon.

    ReplyDelete