The dish I’m about show you was known as brown rice (or sometimes mushroom rice) growing up. As you’ll see, it’s nothing like the nutty brown rice you find in Buddha bowls or as an upcharge option on sushi menus. You can imagine my surprise when brown rice started appearing on everything healthy and I realized we were speaking different languages. This brown rice is made with a stick of butter and beef consume or broth and onion soup mix and it was what I requested every year for my birthday at Friday Night Supper. For Rosh Hashanah this year, I was missing home and my grandma’s house so I decided to make – for the first time – a favorite side dish. I updated the recipe slightly to make it a smidge healthier (and just to accommodate the ingredients I already had on hand.
Saute a small onion and package of sliced button mushrooms. Truthfully, I would normally use canned mushrooms here and mix them in at the end (don’t knock it!) but the store was out. Once this mixture is cooked down, add in 1 c. rice, 1 c. stock (I use Better than Boullion mixed into water), and quite a few pats of butter and cook according to the rice package directions. The liquid should get all absorbed, but for it to really set, pop it into the oven at 250-300 until you’re ready to eat. If you want to be fancy, add some pistachios when you serve.
I was very happy (and, honestly, a little surprised, given the changes) that I produced I solid replica. Let’s show these Yankees what real brown rice is!
Peaches to Apples 