I mentioned this to one of my good friends, Emily, who just got married and has a really great hubby who she recently referred to as the DapperDanMan, she is just too funny. Anyway, if you can reach into the cupboard and come out with a darn good dish, you’re a pretty good cook and my folks would approve. My mother would certainly approve of the one Emily posted this past week, the Grilled Salmon with Dijon-Walnut Sauce dish she made as her first meal for her hubby, and my grandmother would also approve of her reaching into the cabinets and coming up with this mighty fancy offering. For those not familiar with Emily, find the newlyweds at Cleanliness is Next to Godliness.
This is one similar to a mushroom rice recipe in my cookbook, only it has a tad more vegetables and is somewhat like a pilaf that I saw in Food & Wine a while back. If you’re inclined, you can add a little meat to make it more like a meal. (I thought newlyweds might like that). Enjoy!
Oven Mushroom Brown Rice
2 tablespoons French Onion Soup mix (reserve remaining package for another use)
1 tablespoon chicken bouillon powder
1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup chopped celery
1 cup chopped onion
1 cup chopped mushrooms
1/2 cup chopped bell pepper
1 cup cubed cooked meat (leftover chicken, pork, or roast beef)
2 1/2 cups water
2 or 3 green onions, for garnish
Preheat oven to 350 degrees F. Mix the rice, soup mix, bouillon and vegetables together in a large oblong casserole dish. Stir in the meat if desired along with the oil and toss. Add the water and stir. Cover with foil and bake for 45 minutes. Remove foil and check rice adding more water if needed. Cook another 10 minutes uncovered or until the rice and vegetables are tender.
Note: If your cupboard is bare of brown rice, white rice will do. Just brown it in a little butter or olive oil to give it that nutty taste.