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
Serves 4
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients
• 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
Directions
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.
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{ 17 comments… read them below or add one }
I love a good side dish recipe like this! I always need new things to do with rice and this sounds perfect. The onions and the consomme must give this some wonderful flavor. Yummmm…I can see why this evokes good memories…it is comfort food!
Such a cute story, Amy! Blended families are the best — you get the best of both worlds all in one. It’s so fun as a kid! (Well, maybe as an adult too…) I really love learning new, tasty spins on boring rice, so I’m definitely gonna keep this one in my file!
Well, I like this!! It’s such an easy side dish and I would drove the mushroom flavour in rice.
I will make this. I just put it on next week’s menu. If nothing else, I really need a new side dish. Mine be gettin’ recycled too much…
Also, I don’t think we’ve talked about this, but I grew up the same way. Light the menorah, eat gelt (mmmmm geeeeelt), then turn right around a decorate a tree and sing Christmas carols. Hehe. :) Too funny.
That is funny. So maybe it is “normal”…nah, I doubt it ;-) I was glad to have remembered this rice, since I was growing tired of my sides as well. I also have another one posting today that you’d make, I think.
You thinked right. ;)
Pilaf. That seems like it would make a good girl’s name. Maybe I’m mixing it up with Pilar?? Donno, but I do know that we are on a rice kick these days. Throwing rice into a cooker is so easy after a long day. And I bet if I open some consomme and saute some onions, I may actually feel like I’m cooking, which makes me feel all warm and jingly inside. Just like Christmas… ah, only three degrees of separation!!
I do believe in Rice Pilaf and Christmas, I do, I do, I do!
Kim! I miss you :( I’m so glad that rice and Christmas motivated you enough to stop by. Who knew? Oh, and no doubt that some little girl, somewhere in California is named Pilaf. Bunch of hippies out here.
I’ve been making this rice for so many decades, I don’t remember where it came from. This is the kind of recipe that is so easy and delicious, it’s hard to beat.
I think you love rice the way that I love pasta. Which is why I know this needs to be tried. Now…to find the right dish to serve it with…
It’s true, it’s true. I know beef is not your thing…and I looked to see if Campbells makes a vegetable consomme, but I couldn’t find it :( Maybe a different brand?
I. LOVE. this type of rice. holy gosh.
I’m making a beef stir fry tonight, for dinner…..and this would work PERFECT with it!!!! WTG AMY!!!
I love the way dishes from my childhood can just transport me back in time and make everything comforting. My parents are coming out for Christmas (they do every year) and I’m on pins and needles until they get here! A random dish from my childhood would be oyster stew (I know, right?) that only my mom and I would eat! My mom makes oatmeal pancakes now for all the grandkids and I know they’ll be one of my girls favorite food memories. Your rice looks yummy and I’m going to make it for my girls just because I heart you :-)
Kristy – oyster stew is random, but not surprising…stew unto itself sounds comforting right off the bat! I love oysters. My kids wouldn’t have any part of this, but I still want the recipe (HINT.) And also? Grandmothers are the best.
Ooo I love rice pilaf but I’ve only ever made the stuff out of a box. I can’t wait to try this! Looks easy and delicious!
Yum! As a rice fiend myself, I have no complaints about you posting this savory dish instead of a sweet treat.
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