Southern Brown Rice – Lana’s Cooking
Called brown rice only because of the color of the finished dish, this Southern Brown Rice recipe is an easy side that goes well with a variety of entrees. It often shows up at potlucks and covered dish suppers throughout the South.
When it comes to comfort food, nothing beats a hearty serving of baked brown rice. This classic recipe with white rice, beef consommé, butter, and onions is a staple in many Southern families.
I think that what makes this dish really special is its simplicity. You’ll use just a few ingredients and a little prep time to create a dish that’s just as suited for family holiday meals as for busy weeknights.
This recipe is so versatile that it goes with nearly any main course. I often serve it at Christmas along with my Perfect Prime Rib and at Thanksgiving as a complement to the Oven Roasted Turkey with Gravy and Southern Cornbread Dressing. It also goes really well with Braised Skillet Pork Chops or Butter Roasted Chicken for family dinners.
Recipe Snapshot: Southern Brown Rice
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Servings: 6
Cuisine: Southern, Vintage
Cooking Method: Stovetop/Oven
Primary Ingredients: Long grain rice, canned beef consomme, canned French onion soup, sliced mushrooms
Skill Level: Easy
What You’ll Like About This Recipe
- Flavorful and Savory: The combination of beef consommé, French onion soup, and butter creates a rich and savory flavor that’s hard to resist.
- Easy to Make: Simple ingredients and straightforward steps make the recipe good for both beginner and experienced cooks.
- Versatile: This dish pairs wonderfully with a variety of main courses.
You’ll also find this recipe in my cookbook!
You can see Southern Brown Rice on page 159 of my cookbook, My Southern Table! Get your signed copy today.
Ingredient Notes
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- Butter – Butter is used to brown the rice, adding a rich, deep flavor.
- Long Grain White Rice – Long (or extra long) grain white rice is the base for absorbing all the delicious flavors in this dish. I’ve used Mahatma brand rice for years, and it’s always dependable.
- Beef Consomme – I always use Campbell’s Beef Consomme for its deep savory flavor.
- French Onion Soup – Again, Campbell’s brand of canned French onion soup is my choice. I’m sure homemade would be delicious if you happen to have it or want to take the time to make it!
- Garlic Powder – Gives you just a hint of garlic to enhance the other flavors.
- Canned, Sliced Mushrooms – The mushrooms add texture to the finished dish. In my opinion, canned mushrooms are a great shortcut. But you can, of course, slice and sauté fresh mushrooms if you prefer.
- Chives – Fresh or dried, they add a subtle onion flavor and a tiny pop of color.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
This recipe is simple enough as written, but a few swaps work well if you need them.
- No mushrooms. Leave them out entirely for a plainer version. The rice is still plenty flavorful without them.
- Beef broth instead of consommé. Consomme has a much deeper flavor, but plain beef broth works, too. The finished recipe just won’t be quite as rich or deeply flavored.
- A sprinkle of Parmesan. Some cooks stir a little grated Parmesan in before baking for extra savory depth. It’s optional, but very good.
How to Make Southern Brown Rice
STEP 1. Preheat the oven to 350 degrees. Grease a 9×9 (or 8×8) square baking dish.
STEP 2. In a medium skillet over medium heat, melt one stick (1/2 cup) of butter.
STEP 3. Add the rice to the skillet and cook, stirring frequently, until lightly browned.
STEP 4. Add the browned rice along with the remaining ingredients to the prepared baking dish. Stir to combine.
STEP 5. Cover the dish with foil and bake for 45 minutes, or until the rice is tender. Remove the foil during the last 10 minutes of cooking time to allow the top to brown slightly.
- Seal the foil tightly. A loose covering lets steam escape, and the rice needs that trapped steam to cook through evenly. Press the foil down firmly around the edges of the dish.
- Check for doneness by tasting, not just by the clock. If the rice isn’t fully tender at 45 minutes, keep baking in 5-minute increments until it is.
- Stir everything together well before it goes into the oven. This makes sure the butter, soups, and seasonings are evenly distributed instead of pooling in one spot.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave on high for 1-2 minutes or until heated through. You can also reheat in a 350-degree oven for 10-15 minutes.
Questions and Answers: Southern Brown Rice
- Could I use actual brown rice instead of white?
This recipe is specifically meant for white rice. Using brown rice would require different cooking times and liquid ratios. - Can I make Southern brown rice in advance?
Yes, you can prepare the recipe and refrigerate it before baking. When ready to serve, bake as directed, adding a few extra minutes if needed. - Can I freeze leftover Southern brown rice?
Yes, it does freeze well! Cool the dish completely, then transfer to a freezer-safe container. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
More Rice Recipes You’ll Enjoy
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Preheat the oven to 350 degrees. Grease a 9×9 baking dish and set it aside.
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Melt the butter in a medium skillet over medium heat.
½ cup butter
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Add the rice and cook, stirring frequently, until the rice is lightly browned.
1 cup long grain white rice
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Add the browned rice, and remaining ingredients to the prepared baking dish. Stir to combine.
10.5 ounces canned beef consomme, 10.5 ounces canned French onion soup, ¼ teaspoon garlic powder, 8 ounces canned sliced mushrooms, 1 tablespoon fresh chopped chives
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Cover the dish with foil and bake for 45 minutes or until the rice is tender. Remove the foil during the last 10 minutes of cooking time.
- Seal the foil tightly around the edges of the dish so the rice cooks through evenly.
- If the rice isn’t tender at 45 minutes, keep baking in 5-minute increments until it is.
- Canned mushrooms work well here, but sliced and sautéed fresh mushrooms are also great.
- Leftovers keep in the refrigerator for up to 3 days and freeze well for up to 3 months.
Serving 1servingCalories 282kcalCarbohydrates 30gProtein 5gFat 16gSaturated Fat 10gPolyunsaturated Fat 1gMonounsaturated Fat 4gTrans Fat 1gCholesterol 43mgSodium 638mgPotassium 402mgFiber 2gSugar 3gVitamin A 473IUVitamin C 0.002mgCalcium 29mgIron 1mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
