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Don’t be afraid of the name–there’s no kicking rice across the floor to give it flavor.  This recipe was a childhood favorite and as a mother, I’m enjoying how easy it is to put together.  Plus, it cooks within the time it takes me to get rest of the meal ready.



1 cup rice, uncooked
1 (10.5 oz) can onion or French onion soup
1 (10.5 oz) can beef consomme (No, it’s not the same thing as beef stock–look for it by the canned soup)
1 (4 oz) can chopped mushrooms

Dump rice in the bottom of the oven safe pot.  Layer on soup, consomme and onions.  Do not mix.  Place in oven at 350F for 45min to an hour, or until all the liquid is absorbed.


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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