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Brown Rice
SUBMITTED BY:
MONICA RODRIGUEZ
PHOTO BY:
SLJ6
"Easy enough for people who can't make rice at all, and everyone will love it!"
RECIPE RATING:
Read Reviews
(55)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
1 Hr
READY IN
1 Hr 5 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups uncooked long-grain white rice
1 (14 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1/4 cup butter, melted
1 tablespoon Worcestershire sauce
1 tablespoon dried basil leaves
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.
Bake covered for 1 hour, stirring once after 30 minutes.
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REVIEWS
Reviewed on Nov. 13, 2003 by CHRISTINE B.
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CHRISTINE B.
Nov. 13, 2003
Simple delicious rice. Too much basil! I cut it back to 1 tsp and its perfect. I also cut the butter in half. Christine
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9 users found this review helpful
Simple delicious rice. Too much basil! I cut it back to 1 tsp and its perfect. I also cut...
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Reviewed on May 25, 2003 by Lene Marie Dotzler
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Lene Marie Dotzler
May 25, 2003
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.
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5 users found this review helpful
I didn't have white rice so I used instant brown rice, and it turned out incredible!!! I have...
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Reviewed on May 2, 2004 by
PLAINOCTOBERJANE
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PLAINOCTOBERJANE
May 2, 2004
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!
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4 users found this review helpful
Very good recipe! I didn't have any french onion soup on hand, so I used Lipton Onion Soup...
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Reviewed on Nov. 10, 2003 by JLO54
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JLO54
Nov. 10, 2003
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.
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4 users found this review helpful
I was looking for brown rice recipes and came across this one. It sounds good, but I didn't...
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Reviewed on Sep. 6, 2007 by DM
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DM
Sep. 6, 2007
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!
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3 users found this review helpful
I definitely would NOT put a whole tablespoon of basil. I used one teaspoon, and it was quite...
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Reviewed on Jul. 3, 2007 by
Orielle
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Orielle
Jul. 3, 2007
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.
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3 users found this review helpful
I made this recipe with brown rice instead of white and it was fantastic. My husband and my...
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Reviewed on Jan. 3, 2003 by
DREGINEK
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DREGINEK
Jan. 3, 2003
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.
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3 users found this review helpful
I'm not sure why this recipe calls for basil because it really is not needed. I added a pinch...
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Reviewed on Dec. 16, 2007 by michavissar
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michavissar
Dec. 16, 2007
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!
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2 users found this review helpful
I made this as a side for a country stle crock-pot ribs and it was absolutely perfect and...
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Reviewed on Oct. 9, 2007 by
AMY LAMPERT
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AMY LAMPERT
Oct. 9, 2007
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!).
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2 users found this review helpful
I made this last night for company, and while the flavor was good, it didn't ever finish...
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Reviewed on Nov. 28, 2006 by Laurab
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Laurab
Nov. 28, 2006
The flavor was good but it took alot longer to cook than the recipe called for.
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2 users found this review helpful
The flavor was good but it took alot longer to cook than the recipe called for.
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