Baked Mushroom Rice Recipe
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Baked Mushroom Rice

By: Maryanne 
"You can vary this easy rice side dish by adding different spices or meat."

This Kitchen Approved Recipe has an average star rating of 3.7 Rate/Review | Read Reviews (144)

What to Drink?
Wine Chardonnay
Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 cups uncooked white rice
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup vegetable broth
  • 1/2 cup chopped onion
  • 1/4 cup fresh chopped mushrooms
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/4 cup butter, melted
  • salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
  3. Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 363 | Total Fat: 11.3g | Cholesterol: 20mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Oct. 25, 2003 by AJALISA   view full review
I took the time to read the reviews before I made this and I think I made a compromise that...
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Feb. 3, 2004 by CAYLARN   view full review
I am glad that I read the reviews before making this dish. I made the following changes and...
The reviewer gave this recipe 1 stars. This recipe averages a 3.7 star rating.
Reviewed on Sep. 7, 2002 by KRANEY   view full review
Sorry, I did not like this recipe at all. After baking for 45 minutes, the rice was *still*...
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Nov. 12, 2003 by NANETTE   view full review
After reading all the reviews, it became apparent the recipe writer meant to use minute...
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on May 4, 2009 by sashasunshine   view full review
I make this all the time. The reason people are having trouble with it is you must bring the...
The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on Jan. 9, 2004 by SKHANSEN   view full review
This dish was great, but I did make a few changes which made it even better. I agree that you...
The reviewer gave this recipe 2 stars. This recipe averages a 3.7 star rating.
Reviewed on Jul. 23, 2003 by DREGINEK   view full review
I'm sad to say this one did not work for us. I pre-cooked the rice (as others have suggested)...
The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on Dec. 25, 2002 by RDASKALOS   view full review
After reading all the reviews, I decided to change it before I even started. I cooked the rice...
The reviewer gave this recipe 1 stars. This recipe averages a 3.7 star rating.
Reviewed on Jan. 29, 2003 by CRISTENCURLEY   view full review
I'm glad to see I'm not the only who had trouble with this recipe. The rice got dried out and...
The reviewer gave this recipe 2 stars. This recipe averages a 3.7 star rating.
Reviewed on Dec. 21, 2003 by Navy_Mommy   view full review
Just wasn't a hit at our house. I made the mistake of using instant rice, so my rice was done...

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