Rice? Really, Amy? No fudge, sugar cookies, or gingerbread?? No recipe for prime rib or apple cider? No eggnog?
Nope. Rice. My favorite rice.
I know it’s the holidays and everyone is talking about chocolate bark and ham. And so are we, trust me. But December has me feeling very nostalgic, filled with great memories of my youth. My grandparents would come up, we would search for the Matzo, and eat gelt…and get presents from Santa. (What? I know. It sounds so strange now, but growing up like that, it seemed normal. Well, maybe not normal…)
…and my mom would make this rice. It always accompanied a delicious honey barbecue tri-tip roast (coming soon) and broccoli. If I had to pick my last meal on earth, it would be that one. I have no idea if she found this recipe in a magazine or just came up with it on her own. But it is genius. And so simple. Just by adding sauteed onions and beef consomme, it completely transforms white rice into something flavorful and creamy and, well, worth writing about.
I hadn’t made it in eons, but then November rolled around and I got an uncontrollable hankering that had to be resolved stat. I made it the next day. And then the following two days in a row. Each bite drowned out all the commotion around me.
You really should make it. But double the ingredients. Supposedly it serves four, but that’s debatable, depending on who the recipients are. Whatever’s left over, will surely be eaten the next day. It reheats extremely well.
So this rice holds a special place in my heart and belly, for sure. And every time I glance over at our 4-foot Christmas tree, adorned with blue and silver for Hanukkah, I think about my immediate blended family, and my extended family…and get a little weepy. Isn’t it funny how the holidays, and rice, can do that?
Rice Pilaf with Sauteed Onions and Beef Consomme
Prep time: 5 minutes
Cook time: 20 minutes
• 1 tablespoon butter or olive oil
• 1 medium onion, diced
• 1 cup long grain white rice
• 1 (10 1/2 ounce) can Campbell’s beef consomme´
• 2/3 cup water
In a medium pot, over medium heat, saute onion in butter or olive oil for a couple of minutes. Mix in the rice. Add consomme´ and water. Mix, cover and bring to a boil.
Once boiling, reduce heat and slow simmer for about 20 minutes until all liquid is absorbed. Let stand for about 3 minutes, mix before serving.