Reviewed: Apr. 15, 2012

Loved its simplicity and savory-ness! Thank you!! This makes a nice lunch dish because it's not too heavy and it reheats well, too. If you need some extra protein....this goes well with pan fried tofu tossed on top/mixed in before putting in the oven and a then few dashes of soy sauce at the table!

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Reviewer:

deKing

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

Living In: Muncie, Indiana, USA

Reviewed: Mar. 21, 2012

Just a little bland for me, but my husband liked very well I will and more seasaoning next time. We will have this again with fresh mushrooms :)

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Reviewer:

tinaking

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: Hamilton, Indiana, USA

Reviewed: Mar. 8, 2012

FANTASTIC!!!!! Added green onion those little corn to it. Otherwise didnt change a thing.Thank you Thank you Karen

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Reviewer:

Kelly

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

Reviewed: Jan. 30, 2012

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!

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Reviewer:

Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

Reviewed: Jan. 18, 2012

Used cream of mushroom soup and doubled the recipe. Cooked in a 13x9, so it took a bit longer than an hour, but not long. YUMMY!

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Reviewer:

stennix

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 17, 2012

This is good, my wife loved it and she does not like mushrooms.

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Reviewer:

KutzMedic

Cooking Level: Expert

Living In: Garden City, Kansas, USA

Reviewed: Jan. 14, 2012

I haven't come across many dishes on this site that had such high ratings and were this disappointing. My husband NEVER complains about the food that I make, and he did tonight, in fact he didn't even take more than a few bites. I suppose if you really like french onion soup then you might like this recipe, but for us it was way to sweet. I might try it again with cream of mushroom instead, which I should have done in the first place, but I thought I would try something different.

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