Recipe by CATHYRAE
"This is my original recipe and it is super easy and delicious. Add slivered almonds or diced water chestnuts for something extra."
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1 (14 ounce) can
uncooked brown rice
finely diced carrots
1 (4 ounce) can
sliced mushrooms, drained
condensed cream of chicken soup
I put a whole can of soup, and added some onions, and cooked it 5 min more...yum!
This was an ok side dish, though nothing exceptional unfortunately. I upped the carrots a little. Although not a keeper, it was a nice way to get brown rice and carrots into my daughter's dinner!
Added some simple seasoning and switched broth to chicken, and the added slivered almonds put it over the top! Very good base recipe - thanks.
This was an easy recipe to make with simple ingredients. The flavor was a nice compliment to the chicken I made. The only issue I had was with the amount of cooking time. It took the dish an hour and 25 minutes to cook down at the directed 350 degrees. But once it was done, the dish was nice and creamy.
This was great. I used the whole can of soup mainly because I didn't want to store it Changed the carrots to broccoli because it was what I had on hand also used fresh mushrooms for the same reason. I mainly tried this because I was looking for something healthy and every other rice and broccoli dish involved using processed cheese (ugh) I'm glad I did
My picky mom and dad loved it. I wasn't a fan of using canned soup or the creaminess but it was still good. I subbed frozen peas for the mushrooms since none of us like them.
This was ok; I was trying to find a different way to serve rice and specifically use brown rice as we usually eat basmati. My son usually gobbles up all his rice - but he didn't like this. My hubby & I thought just ok. Probably wouldn't make again - perhaps just not our taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Oven Brown Rice with Carrots and Mushrooms
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 94
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