"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Onion Rice, by Jane Bolinger, is from The Sharp Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Jane Bolinger Added: Wednesday, September 10, 2008
1 can Campbell's French onion soup 1 can water (can from onion soup) 1 cup rice 1/2 to 1 stick butter slivered almonds (optional) small can of sliced mushrooms, drained (optional)
Mix soup, water, and rice in baking dish. Add mushrooms and/or silvered almonds if desired. Add pats of butter to top. Cover with foil and bake at 350 degrees for one hour. Remove foil and stir well---may cook five more minutes if needed.
My son Brian loves this and will always ask before a family gathering, "Who's making onion rice?"
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