Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
2 cps brown rice
4 cps consomme
1/2 tsp saffron
grind of black pepper
2 tbsp grated onion
1 - Wash rice and drain.
2 - Combine in heavy 2-quart kettle with consomme and saffron.
3 - Bring to a boil.
4 - Stir rice and cover kettle tightly.
5 - Lower heat to simmering and let cook 45 minutes or until rice is tender and liquid absorbed.
6 - Serve rice in heated serving dish.
7 - Sprinkle with pepper and grated onion.
Makes 6 servings
A delicious rice with lamb curry or veal roast. Saffron may be
omitted. You may also buy brown rice canned now too. What little is
needed to make left-overs party fare!