Brown Rice

  So it sounds pretty unexciting.  HOWEVER, it's the perfect side for any kind of chicken or casserole.  It's a staple in the Buckley household:

one cup rice (uncooked!)

one can Beef Consumme soup

one can Beef Bouillon (or just a can's worth of water heated up with a beef bouillon cube dissolved in it.  I use the Beef Consumme can to measure, but DONT put it in the microwave)

one stick margarine or real butter

one med/large Vidalia onion diced

Preheat oven to 400 degrees.  The recipe calls for a 9 X 13 pan, but I always use the small square Pyrex so the rice doesn't get dried out.  In a saute pan, melt the margarine/butter and cook the diced onion about five minutes.  Dump the onion in the Pyrex.  Add the Beef Consumme, Beef Bouillon, cup of rice.  Stir slightly.  Cook for about 45 minutes- an hour.  Make sure you open oven towards the end and stir it around so that the rice on top does not get too dry and crusty.  Voila!  Hope it tastes yummy.