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January 09, 2006

Big Bag of Rice

So, one of the recipes I learned from my Church Lady friends involves rice. Here it is:

1 c. rice
1 can Campbell's French Onion Soup
1 can Campbell's Beef Consomme (or Beef Stock)
1/2 stick butter
optional: 1 can mushroom bits

combine all in baking dish and bake 45 minutes at 350 degrees. Stir halfway through baking time.

The Dude and I like this rice, and I opted to work it into my family's Christmas dinner table. This is a bold move, because we have a verrrry traditional menu. In order to work it in, I had to make it and provide all ingredients for this dish.

I decided to make a double batch and have leftovers (cause it's good). While driving from Kansas to Colorado, The Dude and I didn't have cell reception until about 1 hour from my parents' home. I ran my idea past Mom and she didn't say no, so The Dude and I stopped at a grocery on the way in to Colorado Springs.

There I picked up all the ingredients (it would have stressed Mom out on Christmas Eve to be asked if she had rice. "Do you have rice? Do you have butter?" I knew she didn't have the Campbell's I needed--so I got it all.

Now picture this: Christmas Eve in a grocery store. It was a zoo, and there were people everywhere too. Sigh. But I knew where everything was, having been to this particular grocery many times. I went to the Rice Aisle (remember, it was crowded) and looked for the Rice Display. I didn't find the Display because this is the mainland, but I did find plenty of empty shelf space (well, some empty shelf space) and only one variety of rice left: Safeway Select Brand Long-Grain White Rice.

Guess how big the bag was. Yep. It was a 20-pounder.

Mom didn't need all that rice. And I only used 2 c. of this massive bag of rice. (It's actually more like a Big Bag of Rice.) So The Dude and I hauled it all home.

And now I make lots of rice. At least one batch in my steamer for every meal.

But the Rice Dish was yummy, and my Sister's Husband named it French Rice.

Cookery , Just Chatter | By The Newest Worker | 03:14 PM

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