Eggplant and Shish Kabobs make a great meal combination
Made and reviewed by CHARLOTTE ANGELL
Rated by JON ANGELL
For The Advocate

 

Jon’s Rating: So… the Cattleman’s Advocate cook has run through a long list of her favorite beef dishes in the many years of coming up with a recipe each month…. I suggested that she should think of side dishes that will work with beef entries as well. So we hope to mix a few of those in every once in a while.


This one is great. I am rating this Consommé Rice with Mushrooms dish with 4 full hats on my 4-hat scale. This is a very good side dish that will certainly compliment many of your beef entrees. I went back for seconds and cleaned the bowl. Think past the potatoes and consider this rice dish to change up your side dishes.

Consommé Rice with Mushrooms
What Can I Bring,
Elizabeth Heiskell


1 cup uncooked long-grain white rice
2 ounces (1/4 cup) unsalted butter
1 cup finely chopped yellow onion
1 ½ cups button mushrooms, chopped
2 (10-ounce) cans beef consommé
2 teaspoons soy sauce
¼ cup chopped fresh flat-leaf parsley

Preheat the oven to 350 degrees. Rinse the rice under cold running water; drain. Melt the butter in a medium skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until tender, about 5 minutes. Add the rice, and cook, stirring constantly, until the rice is toasted, about 2 minutes. Stir in the consommé and soy sauce. Transfer to a 2-quart casserole dish; cover and bake in the preheated oven until the rice is tender and liquid is absorbed, about 1 hour. Sprinkle with parsley before serving.