Wednesday, November 28, 2012

That rice casserole

You know, the one that I made in the old light blue dutch oven that Grandpa Joe bought sometime in the early 1950s?  It's a fancy thing you can make to go with a very simple roasted chicken, and instantly have company dinner.  It's different enough that you need to make it three times to be comfortable with all the steps.

2 cups rice
8 tablespoons of butter (why it tastes so good)
8 ounces of mushrooms, sliced up
A cup of sliced up celery (probably four to six stalks)
4 cups water
A tablespoon of soy sauce
A tablespoon of oyster flavor sauce (A Chinese cooking ingredient usually located near the soy sauce)

A frying pan and a casserole dish that holds two quarts or more.

Alternately, a dutch oven that can be both a frying pan and a casserole dish, plus a bowl to put some partly cooked things in so you can partly cook other things.

Preheat the oven to 350.

Slice up the mushrooms and the celery.

Put the rice in the frying pan and put in on the stove over medium heat.  Stir the rice constantly as it turns golden, about five minutes.  Pour the rice into the casserole dish.

Put two tablespoons of butter into the frying pan with about a third of the mushrooms and celery.  Cook until tender, maybe five minutes.  Pour that on top of the rice, and repeat the process two more times.

Combine the water, oyster sauce, and soy sauce. Mix well, then pour on top of the rice and vegetables, and mix well again.

Cover and put in the oven.

Bake 35 minutes or until all liquid is absorbed.

Before serving, use a fork to toss the rice lightly around so it's loose and fluffy.

This one also started out in The Good Housekeeping Illustrated Cookbook, except that back then it had a lot more butter and it had onion and beef broth, where now it has two ingredients from Chinese cooking instead.

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