Dinner Rice
Fresh Ingredients
- ¼ c. butter
Storage Ingredients
- 1 c. rice
- 1 can beef consume soup (10 ¾ oz.)
- 1 can French onion soup (10 ¾ oz.)
Preheat oven to 375 degrees. Melt butter and mix with rice and soups in a casserole dish. Cover and bake for 45 minutes, or until all liquid is absorbed.
This yummy rice can be served as a side for beef or turned into a complete meal by adding a little cooked meat and frozen veggies. I like to stir in frozen peas and serve it with strips of sautéed steak over a bed of mixed greens for a nice summer salad.
October 23rd, 2009 at 8:44 pm
Just curious to know how the butter fits in (and the amount of butter used) in the easy honey mustard chicken recipe in your cookbook.
I have REALLY
October 23rd, 2009 at 8:52 pm
…enjoyed your book (sorry my baby pushed enter on the keyboard before i finished typing)! It has helped me to get dinner on the table multiple times in a row with a new baby and a two year old. I have also been using my wheat and bean food storage more consistently as well as the others.
I am ready to share the concepts taught to all who will listen. Your writing style is very entertaining and who knew you could feel the spirit while on the subject of food storage! Thank you so much for all your efforts in putting this book together!
October 24th, 2009 at 10:15 am
Hi Michelle! What a thoughtful message and so great to wake up to! Thank you very very much!
Please add 1/3 cup of butter to the Honey Mustard Chicken recipe. Oopsy. I thought we caught everything in the endless rounds of editing.
With a two year old and a new baby you’re a busy girl. Good for you to be so willing, and READY, to share from your own experience (rock on) the day-to-day blessings of food storage. It’s really NOOOOOT a big deal. And just like you said, having a functioning pantry with actual meals figured out means that a significant part of the daily process is simplified. Who doesn’t need that kind of help? xo Liesa