"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for The Easiest Brown Rice, by Sue Scott, is from What's Cooking in the Acre? ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can French Onion soup 1 can beef consomme soup 1 c. white rice 1/2 stick butter
Preheat oven to 400 degrees. Combine ingredients. Cover and bake for 45 minutes. If you want to make a larger quantity, just double the recipe and cook for 1 hour and 15 minutes or until rice is tender.
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