Best Consomme Rice Recipes

YUMMY BAKED RICE WITH BEEF CONSOMMÉ AND MUSHROOMS

Steps:

• 1. Place stick of butter in 11 x 13 casserole dish.
• 2. Place in oven; turn temperature to 350 degrees.
• 3. Remove dish when butter is melted.
• 4. Add rice, soups, and mushrooms to dish atop melted butter.
• 5. Stir loosely with fork or spoon so that all rice is dispersed in liquid.
• 6. Place dish in oven and bake for 30-40 minutes or until top is golden.
• 7. The rice can be made early in the day (even the day before) and reheated just before serving. It reheats beautifully in the microwave or on a very low oven (250 F to 300 F) for 15 minutes or until heated through.

BEEF RICE CONSOMME

Steps:

• 1. Melt margarine or butter in a saucepan. Drain the mushrooms and add those and the onion to the butter and simmer for 10 minutes.
• 2. Add the beef consomme and 1 can of water. Stir and let simmer for 5 minutes. Add the Worcestershire sauce and stir thoroughly.
• 3. in a baking dish, add the raw rice and pour the sauce mixture over the rice and stir to mix up. Bake at 325 degrees for 50-55 minutes or until rice is done to your liking.

CONSOMME PORK CHOPS AND RICE

Steps:

• Preheat oven to 350 degrees.
• Over medium high heat in dutch oven on the stove, combine rice, butter and onion. Cook until rice is lightly browned, butter melted and onion soft.
• Add 2 cans Consomme Beef soup
• Add 1 can water.
• Add 1/2 teaspoon fresh ground black pepper.
• Bring to a boil.
• lightly spray a 9X13 pan and pour mixture into sprayed pan; distributing mixture evenly.
• lay pork chops in a single layer over the top.
• Bake for 1 hour uncovered.

SAVORY CONSOMME RICE

Steps:

• Preheat oven to 350 degrees.
• Saute onion and mushroons in butter.
• Add rice, consomme, water, salt, pepper, parsley, and garlic powder.
• Pour into greased two quart pyrex dish. Cover and bake one hour at 350 degrees.

CONSOMME RICE

Steps:

• 1. Preheat oven to 350deg.
• 2. Melt butter in 1.5QT round CorningWare or Pyrex dish.
• 3. Add rest of ingredients. Stir briefly.
• 4. Cover and cook for 1hr.
• 5. Stir before serving. Enjoy!

CONSOMME & BOUILLON PORK CHOPS AND RICE

Steps:

• After washing pork chops, place them in large fry pan and lightly brown on both sides.
• When browned, add rice and enough water to cover pork chops and rice. Bring to a boil and then lower temperature to medium heat. After 15 minutes, check tenderness of pork chops with a fork. If not as tender as desired, add more water again covering the pork chops.
• When tender, add one can of beef consomme and the beef bouillon. If rice has absorbed most of the liquid, more consomme or water should be added. Simmer 10 minutes to allow consomme and bouillon to cook in before serving. Serve with a green vegetable or a green salad.

BROWN RICE CONSOMME'

Steps:

• Bring first 3 ingredients to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 30 minutes.
• Add mushrooms; cover and simmer 20 more minutes or until all liquid is absorbed. Stir in pepper.

PORK CHOP, CONSOMME AND RICE CASSEROLE RECIPE | CDKITCHEN.COM

Steps:

• Brown pork chops in olive oil until golden brown on both sides, remove to paper towels to drain. Brown the rice in the same skillet you browned the chops, stirring often to prevent burning. Saute onion and green pepper in same skillet until crisp-tender. Spray a 13x9x2" baking dish or pan with non-stick spray. Preheat oven to 350 degrees F. Mix onions and peppers with browned rice, spoon into casserole dish. Pour beef consomme over rice mixture plus hot water. Lightly season with salt and pepper. Lay chops on top of rice mixture. Lightly salt and pepper chops. Cover with aluminum foil. Bake 45 minutes covered and 15 minutes uncovered.

CONSOMME RICE CASSEROLE

Steps:

• Combine all ingredients in casserole dish.
• Bake, covered, at 325 degrees for 1 1/2 hours, or until rice is tender.

CONSOMME RICE

Steps:

• Cook chopped onion in butter. Drain onion and butter on paper towel. In covered sauce pan put consomme, rice, and onion. Bring to a boil then reduce to low (covered pan) for 20 minutes or until all liquid is absorbed. Fluff with a fork and serve.