I can’t remember whether I received this recipe for bouillon rice from my friend Peggy Swink or whether she got it from me. It really doesn’t matter. We both served it all the time in the 1970s. Our husbands knew exactly what to expect for dinner when we got together. No matter the entrée, bouillon rice was sitting next to it.
I absolutely love rice. I have lots of rice recipes, but bouillon rice was my first. Because I love rice so much, I assumed my husband, Marvin, did, too.
One night after about 30 years of marriage, I served rice for dinner. Something snapped, and he blurted out, “I hate rice!”
I said, “Well, why didn’t you say so sooner?”
On the other hand, it took him 30-some years to figure out I couldn’t read a road map. This became painfully obvious when we flew to California and landed in San Diego. Marvin drove the rental car while I manned the map, turning it constantly to figure out which way was up. In no time, I had us headed for the Mexican border. In frustration I threw down the map and exclaimed, “I can’t read a road map!”
He said, “Well, why didn’t you say so sooner?”
Lessons learned. I no longer serve Marvin rice, and he reads the maps while I do the driving. I’ve decided one of the keys to a good marriage is getting to know each other really well. Obviously, for some of us, it takes longer than others.
Even though Marvin isn’t a fan of bouillon rice, I highly recommend it. Serve this at your next dinner party. You and your guests will love it. Just don’t invite Marvin.
1/2 stick butter
1 small onion, minced
1 cup rice
1 cup beef bouillon
1 cup consomme
1 small can (7 oz.) sliced mushrooms, drained
Brown minced onion in butter. Combine rice, bouillon, and consomme together in a baking dish. Stir in the browned onions and add the mushrooms. Cover.
Bake at 350 degrees for 30 minutes. Remove cover and bake for another 30 minutes. Serve hot.
Joy Smith is a Fort Mill resident.