More Recipes Like Mushroom Onion Rice

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Mushroom Rice

Submitted by: Jen Levin

Living In: Tempe, Arizona, USA

Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked.

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Cheesy Confetti Rice

Submitted by: Michele O'Sullivan

Home Town: San Diego, California, USA

Living In: Henderson, Nevada, USA

Rice combined with cheese and veggies create this colorful and tasty side dish.

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Mushroom Wild Rice Bake

Submitted by: Lynn Kidder

Wild rice is an important part of Minnesota history. This is an excellent-tasting dish and a very easy way to prepare wild rice.

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Convenient canned mushrooms dress up chicken bouillon-flavored rice in this easy recipe from Anita Miller of Sartell, Minnesota. 'I used to prepare this dish when we were first married,' Anita notes. 'Now that the kids are grown and we're retired, I'm using it again.'

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Baked Mushroom Rice

Submitted by: Maryanne

Rice flavored with mushrooms, onion, parsley and oregano. This is an easy rice dish that can be embellished for a main meal or served as a side dish.

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G-ma's Rice

Submitted by: TXCOOKINGPRINCESS

This is the recipe for my grandma's rice. Being Hispanic, this is about as Mexican as you can get. Good as a side dish, or in a taco with ground beef.

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Mushroom Wild Rice

Submitted by: Bob Malchow

'This is one of my favorite recipes from my mother,' writes Bob Malchow of Monon, Indiana. 'With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouth-watering aromas have filled the house.'

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Green Rice III

Submitted by: Kimber

This rice is tasty because it's simmered with jalapeno chile peppers, onion and sherry. It's green because it's served with fresh cilantro and parsley.

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Chickeny Chickeny Rice

Submitted by: Michael Scott

Rice sauteed with onion and butter and then baked in chicken bouillon stock. A new twist on cooking rice!

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South African Yellow Rice

Submitted by: DEONI

This is a traditional South African recipe, which comes from the great culinary tradition of the Cape Malays -- originally brought in as slaves in the 17th century. It's easy and plain, but great with meats like venison, corned beef tongue or any meat with gravy. Also usually served with Bobotie: There is a good recipe by Caryn on this site.