Reviewed: May 7, 2012

This is good for a base recipe. I used Arborrio rice as it is the only white rice I had. Most reviewers said to cut back on the butter which I did to 1/4 cup. I didn't have the french onion soup so I used one envelope of Lipton onion soup mix and added a can of water. I was making this for my husband who hasn't been feeling well and wanted something mild and easy on the stomach for lunch. He loves mushrooms so I used two cans. He loved the rice and ate two bowlfuls.

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Reviewer:

Maridele

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Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Apr. 15, 2012

This one is a winner. Even if you have never made this before, you can feel confident that this will turn out.

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Reviewer:

Ray Pashke

Cooking Level: Expert

Reviewed: Apr. 10, 2012

I'd give it 6 stars if that were possible. This was sooo good. I reduced the butter/margarine (it would have been too greasy for us) and added a little water to reduce sodium since I did not have reduced sodium broth. I also sprinkeld a little black pepper over it. I did not have any dill but used dried mushrooms. I cannot wait to make this at the next potluck!! A great recipe. Tweak it to your taste.

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Reviewer:

indigocube

Reviewed: Mar. 5, 2012

Used only 1/4 cup of butter which was plenty, otherwise followed directions. Will make again

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Reviewer:

Carrie

Reviewed: Jan. 15, 2012

This rice was so easy and delicious. I didn't have canned mushrooms but I did have fresh. I just sliced a handful up and threw them in. Cooked beautifully. The rice did not have a greasy appearance in the pan nor did it taste greasy, but it left grease all over the plate. Looked a little unappetizing. Next time I may cut the butter in half.

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Reviewer:

iceemama

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Sep. 30, 2011

EXCELLENT! I must admit I have been making this recipe for quite some time now, but just realized that I have not rate or reviewd this. This has got to be my family's favorite dish, out of all the recipes here. My two teens and husband all make it on their own without me, which is fine with me. I did however make a couple of changes to this recipe, I omitted the mushrooms and used chicken broth instead of beef broth. This is so popular with my friends and family. We all love it! Thank you Ralph for sharing!

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Reviewer:

GraceSevenfold

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

Reviewed: May 4, 2011

OK but not great. May try again with fresh mushrooms and somehow beef up the beef taste.

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Reviewer:

Ed's Kitchen

Cooking Level: Intermediate

Home Town: Norwood, Massachusetts, USA

Reviewed: Apr. 21, 2011

AWSOME & simple! I did leave out the mushrooms & only used 1/4 Cup unsalted butter.

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Reviewer:

TRELLA72

Reviewed: Sep. 21, 2010

Excellent!!

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Reviewer:

SurpriseMe

Reviewed: Aug. 17, 2010

It was ok. I used 1/2 of the butter due to other reviews and think that more would've been WAY too much. I also used fresh mushrooms. I think it needs something, but I'm not sure what. I will probably make again and experiment...I think it has potential to be a great side for my family.

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