Brown (Lake) Rice

I have no idea why my family calls this dish ‘lake rice’ (I think maybe it’s because it’s so simple and requires so little ingredients or prep, we can make it at the lake cabin), but it’s delicious.  It turns out looking a lot fancier than it really is and makes a great side dish for weeknight suppers.  The only trick is to not overcook it, so it doesn’t dry out.  Oh, and don’t use instant rice, make sure it’s regular rice.

Brown Lake Rice

 

  • 1 cup of long-grain rice
  • 1 can of french onion soup*
  • 1 can beef broth*

Preheat oven to 350.  In a covered baking dish, dump in the rice.  Then, stir in the two soups.  Cover and cook 30-40 minutes or until the liquid on top is absorbed.

*We use Campbells Soup.

3 thoughts on “Brown (Lake) Rice

  1. Pingback: Roasted Asparagus « Taste and See

  2. Pingback: Sunday Kabobs « Taste and See

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