1 C long grain white rice, 1 can Campbell’s beef broth or consomme (which ever was in the cupboard), 1 small can sliced mushrooms, 1 stick (1/2 cup) of margarine or butter (Mom used margarine I use butter, but I find the butter makes it a bit greasier so I tend to use a bit less), and 1 tsp of soy sauce. Sauté the onion, green bell ... and add the rice, almonds, mushrooms, beef consomme, beef broth and soy sauce to mixture. Long grain rice: Do not use instant rice. Bake at 350°F for approximately 45 minutes. Beef broth: Keeps the rice moist as it cooks, resulting in soft and fluffy rice. Butter: Sliced and mixed together with the onion soup, beef broth, and butter. plus collagen, amino acids, and minerals. Pro Tip: Before cooking rice, we recommend that you soak the rice overnight. Pour into 9 x 13 casserole dish. Replacing water with bone broth when cooking rice (or any grain) adds up to 20 grams of protein (!!) French onion soup: Adds sweet and savory onion flavor to the rice. It's the perfect way to turn an everyday staple into a superfood. It is a tad different.

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