This brown rice recipe might sound a little complicated, but it is worth the extra effort. Mushrooms, broth and butter all work together to make it a succulent dish that you will make over and over again.
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.
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.