Honey, How Come the Rice Looks As Though It's Got Dirt

The name says it all. This rice comes out of the oven dark, savory, and looking like it’s been rolling in the garden. Brown long-grain rice bakes for a full hour in a combination of beef consomme and French onion soup with sliced mushrooms and a stick of butter dabbed on top.

The rice absorbs every drop of that beefy, oniony broth as it bakes covered, turning deeply brown and intensely flavored. No pilaf technique, no toasting, no sauteing. Just stir, cover, and bake. The canned soups do all the seasoning work.

Butter bits on top melt into the surface during baking, adding richness and a slight golden sheen to the top layer of rice.

Kitchen Tips

• Use raw rice, not cooked. The whole point is that the rice absorbs the soup as it bakes.
• Keep the dish covered for the entire 60 minutes. Uncovering lets steam escape and the rice dries out before it’s fully cooked.
• Stir everything well before baking so the mushrooms and rice distribute evenly. Clumps mean uneven cooking.

Variations

• Add a splash of Worcestershire sauce for even more savory depth.
• Stir in frozen peas during the last 10 minutes for a pop of green and sweetness.
• Use white rice and reduce the bake time to 45 minutes if you prefer a softer, lighter result.