My mind has been drifting towards Thanksgiving this week and I’ve been testing out a few side dishes. Side dishes are, after all, my favorite part of the Thanksgiving meal and all of you give me a great excuse to enjoy them for weeks instead of one little weekend.
This recipe is from my Dad and is one of my all time favorites. There is no way that I can have just one serving. My mom usually has to give me a look on my 3rd trip back for more =) Don’t skip on the butter the first time you make it. I know that it’s an obscene amount . . . but it’s worth it.
Dad’s Brown White Rice
1 c. white rice
1 stick of butter or butter sub
14 oz. beef broth
14 oz. chicken broth
dash of garlic powder
1/2 lb. white button mushrooms, sliced (optional)
1. Place all ingredients into a 2.5 quart casserole dish.
2. Bake at 425 degrees F for one hour.
*Vegetarians – I substituted 28 oz. of water, 2 tsp. Better than Bouillon Vegetarian Chicken and 2 tsp. Better than Bouillon Vegetarian Beef for the broths.
*Casein free – Try 1/2 c. of olive oil if you don’t have a non-dairy butter substitute.
Looks amazing…It reminds me of childhood, iused to eat something similar with peas!
@Hannah: I had completely forgotten that I used to mix the vegetables I disliked (like canned peas) into the rice. The rice was so good it wasn’t any problem to get the vegetables down =)
hey, I make this in the rice cooker for a change from plain rice. My huby love it