My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, February 1, 2010

Beefy Rice with Onions

You know how bland rice can be sometimes. This will be one of your favorite ways to prepare it. The recipe is old and very Southern. Mothers taught their daughters to cook using this recipe. Try serving with green beans, kale, collards, or peas.

If your family just hates grits serve this with you Grillades.

Beefy Rice with Onions
8 servings

1/4 cup (1/2 stick) butter
1 cup chopped onion
One 10 1/2-ounce can beef broth
One 10 1/2-ounce can beef consomme
1 cup converted white rice

Preheat oven to 350 degrees.

In a 2-quart ovenproof saucepan, melt the butter over medium-high heat. Add the onion and cook, stirring, until transparent, for about 2 minutes. Stir in the broth and consomme. Add the rice.

Bake, uncovered, for 1 hour and 10 minutes or until almost all of the liquid has been absorbed. Stir. Remove from the oven and let stand for 10 minutes.

COOK'S NOTE: If you can't find beef consomme, just use another can of beef broth.

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