For Thanksgiving! With it being so early this year, I’m pushing hard to be sure we get all the recipes in this week and next for planning purposes, and then we have recipes to use up all the leftovers, YUM.
First, though, thank you for all the sweet words about Will! I am totally healed and acclimated to having two children, and everyone is sleeping wonderfully, and the time change was obviously no issue for anyone.
HAHAHAHAHA no what I meant to say was we need a lot of carbs to get through this. So let’s start here! This was actually Jay’s idea based on something he ate growing up, one of those cup of broth/stick of butter types of recipes that involves a few cans of consome and maybe a packet of French onion soup mix or similar. Now, to be very clear, I LOVE recipes like that. They’re nostalgic, easy, delicious, all of the things. I also like re-imagining them with, say, less packaged sodium and a few more veggies, but with similar comfort factors. In this version we definitely have some butter and beef flavor but we also have tons of extra flavor from mushrooms – I went for the blends that aren’t a million dollars but ARE a step up from regular white mushrooms. The onions and mushrooms get roasted on top of the rice, everything bakes together in the oven (so no simmering!), and this works PERFECTLY made in advance for Thanksgiving or another holiday party.
Let’s not waste time.