Recipe by Karen
"Scrumptious mushroom rice! Simple as can be!"
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uncooked long-grain rice
1 (10.5 ounce) can
condensed French onion soup
1 (10.5 ounce) can
1 (4 ounce) can
sliced mushrooms, drained
This was excellent! And so easy. I didn't have any onion soup so I used cream of mushroom instead. Also, I used fresh mushrooms sauteed with an onion and 2 cloves of garlic. I will be making this all the time. It tastes like it took a lot more effort than it does.
*** Update: made it as written for the first time last night and I didn't like it as much. The cream of mushroom version is so much better than the onion soup version! So, as written 4 stars but with cream of mushroom, 5!
I used a combination of 1 cup brown rice and a 1/4 cup wild rice, a 14.5 oz can low sodium beef broth, French onion soup and a can of mushrooms, drained. I left out the butter and baked it uncovered for 90 minutes, stirring about half way through. Couldn't ask for an easier recipe than this and pretty tasty too. It had a funny aftertaste though; I think I'll try it with 2 cans of low sodium beef broth and a couple teaspoons beef bouillon next time, with a dash of either Soy Sauce or Worchestershire. I think it would taste better if you used fresh mushrooms sautéed in a little olive oil as well and toppled with some thinly sliced green onions or fresh parsley. I am on a quest to find a tasty, simple to prepare, rice side dish to replace the processed boxed varieties that are full of chemicals and preservatives!
Mixed 1/2 can of the French Onion soup mix and 1/2 can of golden mushroom condensed soup! Tripled the mushrooms with a mix of fresh sauteed baby bellas, brown, shitake and regular white mushrooms. Wonderful recipe ~ thanks Karen for the submission!
I've found the rice that works in this is the Uncle Ben's Converted Rice. When i used the cheap brands of regular long grain rice, the rice takes more than an hour to cook. An additional half hour even. The converted rice is cooked through after 60 minutes. Definitely better to spend the extra money than to run around the kitchen like a chicken with her head cut off because the guests are hungry and the rice isn't done. This is on the table every year for Christmas.
This is a favorite of my husband & myself. The only changes I made was chicken broth instead of beef, and to cook it in the rice cooker. I just mix it all up & turn on the rice cooker, much quicker than using the oven.
If you are a mushrom over I would HIGHLY recommend double/ or tripling the amount of mushrooms in this dish. I always use fresh ones and sautee them just until they start to wilt and then pour the mushrooms and the juices into the rice.
This is a recipe my family has been making for years! Everyone loves it and it's so easy. I make mine healthier by using low-sodium broth, a bit less butter, and brown rice instead of white. With brown rice you have to increase the cooking time, but it turns out just as nice. Sometimes I cook chicken in with the rice - I just throw it in with the rest of the ingredients before popping it into the oven and it's always cooked through and juicy when the rice is done.
If this could have been any easier, I would have fallen asleep making it. I did add a little to fit my personal preference. I used 3/4 c. of white rice & 1/4 c. of wild rice (which the wild rice ended up to be a little undercooked, so I will cook it 1/2 way through next time I make it). I also added some shredded carrots & some fresh chopped parsley (about 1/8 c.). I will make this again, but I will probably only use the can of french onion and a 14 oz can of low sodium beef broth to cut a little on the salt. Good recipe Karen, thank you ;)
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Mushroom Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 117
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