(Tinka & Lee)
1 cup raw white long-grained rice
2 cans beef consommé
½ stick butter

Brown rice in butter.  Put in hot Pyrex dish; add consommé.  Put in oven at 350 for 20 minutes.  Then add ½ cup each of chopped fresh parsley, green onions, celery, water chestnuts, and canned mushrooms.  Bake for 30 minutes or more (until rice is tender).

This rice is delicious when you have no gravy (as with prime rib roast).