Hi, I’m Betty. Welcome to Betty’s kitchen. Today we’re going to do one of my favorite recipes, it’s going to be Betty’s favorite white turned into brown rice recipe. A little magic is going along here because we’re going to start with some white rice, this is just long grain white rice, it doesn’t matter what brand you use, and I’ll have one cup of that. I’m going to put that in my casserole dish, this is just a large mixing bowl, a Pyrex mixing bowl so it can go into the oven. I put one cup of white rice in there and the agents that are going to make it turn brown are two soups. I have a beef broth, condensed soup and also beef comes in a condensed soup, these are ten and a half ounce size cans and I’ll be putting those in.
One reason that I think this is a great dish is that it's quick and easy on one thing, it taste great for another thing and then it goes with just about anything that is a meal not a dessert, but just a regular meal if you think of chicken or pork, beef, fish any of those will be great with this rice recipe.
So it’s going to start out looking like white rice but it’s going to end up looking like brown rice. I’m using these broths, beef broth and beef come in it, but I would rather not call it beefy rice because it doesn’t necessarily taste like beef, it’s just a nice savory flavor that will go with anything.
Now these are popped up can, so let me just grab on to this one, easily open and just pour that in, and the other one. These are just slightly different one from the other and the blend makes it just a little better than using both the same, but if you have that in your pantry are both beef broth then that’s fine.
The next thing that comes along is chopped onion and I decided to use dried chopped onion. I’ve prepared this in the past using regular onion, I used one medium onion and since you notice I have some margarine right here, I typically would precook it, have it sautéed in the margarine and then combine that. Right now I’m concentrating on quick an easy and it does not harm the flavor at all to use the dried onions. They will inflate as they cook so just pour one quarter of a cup on dried chopped onions in there. I didn’t think to get myself a knife, just grab a knife because all I need is one half stick margarine, I could chop that up a bit and put it in or if you just put the whole part in. I’ll just make it in about three pieces and then try and keep my hands clean here. Just let those go in the mixture.
Now we’ll be checking this as it bakes a couple of time and that gives me a chance to stir it. So I’m not worried about these being in huge chunks at this point, they will not be like that at the end, it will all be smoothly incorporated into the rice. And those are your ingredients. So that sample to put together a dish that you’re going to find in a few minutes looks great and tastes even better. So I’m going to cover this with some aluminum foil, it doesn’t have to be sealed, this is just keeping some of the moisture in, otherwise you might find that your rice is dried out and we don’t want that. So we want it cooked perfectly. I’ve got an oven preheated to 350 degrees and I’m going to estimate that this is going to take from 30 to 45 minutes I’m going to check it at 30 minutes or maybe a little bit before that to stir probably after 15 minutes, so I will stir around that melted margarine, but definitely I’ll check it at 30 minutes and they’ll probably beginning to look done and you can tell when the moisture is absorbed, when the soups are absorbed in to the rice and has that nice looking flavor, it looks like you want to eat it right then, then it’s done. So I’ll keep in watch on it for you and I’ll see you back here and probably a little over 30 minutes.
Well it's been 15 minutes since I put the rice in the oven and I’ve been checking starting in about 30 minutes and then I check every ten minutes and then every five minutes and I think it's done now. I don’t normally time something like this, when I’m cooking I just cook until it's done, so wasn’t able to give you the exact timing and for this maybe 30 to 45 minutes, this actually turned out to be 15. When you take this out of the oven, be really careful when you lift that foil because the steam comes out of there and you don’t want to get burned by that state.
So I’m going to remove that foil, put aside and you can see what I’ve been checking. This is the nice consistency that you want. There should be a little bit of soup on this to it, but not much at all, if there were a lot of soup that needs to cook longer. These look perfectly done, so what I’m going to do is bring this out of the oven and place it a pad here to protect the counter, turn the over off and then I’m going to put this in a serving dish. I think I probably could use a larger spoon than that. So maybe on this side will get it in there faster, but I generally would not serve this dish in the Pyrex dish that it was cooked in because it typically leaves a ring where it came up to the highest point and it's just not as attractive as it would be if you put it in it's own serving dish. So the serving dish is now pretty much full, I’ll just leave it that and place a spoon in it and we’ll get ready to test that and see if that is like the same old famous rice. Just going to put a bite in here, it's very hot so I’m going to kind of —. Delicious flavor, I think you’re going to love it. Why don’t you try it.
Transcription by:
Scribe4you Transcription Services