Basmati Rice Risotto
This basmati rice risotto is an awesome side dish for any meal. My sister found this recipe on a bag of basmati rice and we have been making it since. It’s another super easy, dump and bake kind of recipe. No standing over the cook top. This rice is simple but so full of flavor.
Place the stick of butter in the casserole dish and allow to melt in the preheating oven. The recipe calls for margarine but I use real butter. You can use margarine if you prefer.
Once the butter is melted, combine the soups, mushrooms and rice in the casserole dish. I have made this without mushrooms ( I don’t always have canned mushrooms on hand) and it’s still really flavorful. Bake for an hour.
Once baked, fluff lightly with a fork. (the onions will rise to the top) Sprinkle the grated parmesan over the top. The recipe calls for 2 tablespoons of parmesan but I have been known to put way more than that on top.
The cheese will melt, if you are patient enough. Serve. Like I said, it’s not a pretty dish but it is so delicious!
- 1 can beef consomme
- 1 can french onion soup
- 1 4oz can sliced mushrooms
- 1⅓ cup basmati rice
- 1 stick of butter, melted
- 2 - 4 Tablespoons of freshly grated parmesan cheese
- Preheat the oven to 350 degrees
- Place the stick of butter in a 2½ quart casserole dish and put in the oven to melt.
- Once the butter is melted, combine the beef consomme, french onion soup, sliced mushrooms and basmati rice in the casserole dish.
- Cover and bake for one hour.
- Fluff lightly with a fork and sprinkle with parmesan cheese.