Brown Rice

Simple delicious rice. Too much basil! I cut it back to 1 tsp and its perfect. I also cut the butter in half. Christine

I didn't have white rice so I used instant brown rice, and it turned out incredible!!! I have never been a fan of rice, but my husband is. I can't thank you enough Monica! This is one of those dishes that makes people think you slaved in the kitchen, but it's SO simple.

Very good recipe! I didn't have any french onion soup on hand, so I used Lipton Onion Soup mix with a cup of hot water. I'll be sure to make it again using the french onion soup, but until then, my husband and I have some very tasty leftover brown rice to enjoy!

I was looking for brown rice recipes and came across this one. It sounds good, but I didn't make it because it was not made with brown rice--but white rice! There is a difference. I did see that some people in the review area made it with brown rice and that it was good. I may try it, but for now maybe the name should be changed.

I definitely would NOT put a whole tablespoon of basil. I used one teaspoon, and it was quite enough to taste it, and more than enough to give lots of flavor to the dish. Otherwise, it was pretty good, and I will be making this again!

I made this recipe with brown rice instead of white and it was fantastic. My husband and my 13 year old daughter both went back for seconds.

I'm not sure why this recipe calls for basil because it really is not needed. I added a pinch but next time I will not add any at all. Was still good and would make again! Easy side dish to any meal! Thanks Monica for sharing.

I made this as a side for a country stle crock-pot ribs and it was absolutely perfect and delicious. I used brown rice instead of white and I didn't have french onion soup so I used chicken broth with onion and black pepper spices and worcestershire sauce instead. I also added some fresh parsley into the mix. It was a great side for my dish!

I made this last night for company, and while the flavor was good, it didn't ever finish cooking. I followed the advice of other reviewers and subbed brown rice for white rice. Instead of beef broth I used beef consomme, and I added a small can (drained) of sliced mushrooms. I also added approximately 1 tsp. of herbes de provece (instead of 1 tbsp. of basil) to go with the chicken I made using that herb mixture. I baked it covered at 350 for 1 hour as the recipe said, and it never finished cooking. There was still tons of liquid, and the rice was still totally hard. I then popped it in the microwave for about 8 minutes uncovered, and it was getting there but never quite finished cooking. At that point I really needed to serve dinner so I did, and man, was I embarassed about the rice! While the flavor really was good (quite rich and tasty), the rice was HARD and uncooked. I might try using white rice and just bake it longer next time, but I might just try another recipe. There are plenty on here that sound similar and will probaby be better (at least I hope!).

The flavor was good but it took alot longer to cook than the recipe called for.