I'm using my mother's recipe for dirty rice, which doesn't include sausage, as some recipes do. It's easy to make and was always a favorite of mine. With that said, I don't believe I've had it in 10 or 15 years. I pulled out mother's cookbook, there it was, and I decided to have a taste of the past.
It's really easy to make -- the only work is chopping an onion and some celery and then sauteing them in some butter. It doesn't take long. Here's the recipe, followed by a scan of mother's handwritten copy. There's a certain electricity about the handwriting of loved ones who have passed on, don't you think?
Dirty Rice Casserole
1 large onion, chopped
Some celery, chopped fine
1 stick oleo or butter
1 cup raw rice
1 can beef consomme (to this add enough water to make 2 cups of liquid)
1 small can mushrooms -- stems and pieces
Saute onion and celery in butter and add to remaining ingredients in a casserole dish. Cook at 350 degrees for 45 minutes to one hour.
Dinner is in the oven even as I type, but my guess is that you could get by just fine with three-fourths of a stick of butter and a couple of extra tablespoons of water. Consult your cardiologist on this.
Oh, and I'm labeling this "Sara Hurdle's" recipe. I'm sure she got it from somewhere else, but I remember it as hers and that's all that matters.
1 comment:
Had it for dinner last night and it was great. As I guessed, I think it would be just as good if not better with only three-fourths of a stick of butter and a couple of tablespoons of water.
Also, my kids said it was too "oniony." Next time I'll use a smaller onion. I'll also probably try adding one-third to one-half a bell pepper.
This might be good poured over four skinless chicken breast fillets.
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