Recipe by GINGER
"Easy, flavorful rice side dish using canned mushrooms and French onion soup. I grew up eating this once a week."
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long-grain white rice
1 (10.5 ounce) can
condensed French onion soup
1 (4 ounce) can
canned mushrooms, drained
My boyfriend absolutely LOVED this. I thought it was pretty good as well. I was stranded at home with a broken down car, so I really had to improvise with this one. I don't usually have canned French onion soup on hand, so my intent was to use a Lipton soup packet. Turns out, I was out of that too, so I had to make my own (2T + 2tsp dried minced onion; 1tsp onion powder; 4 beef bouillon cubes; 1/4tsp celery salt). I tried this recipe with brown rice (cooking for 50 minutes instead of 25) and only used 2 cups of water, due to other reviewers suggestions. This will definitely be made again in this household, only next time, I'll try the full amount of liquid as my rice came out a little crunchy (that's the brown rice talking, though).
I found the amount of liquid called for to be way too much. One can of soup and 2/3 cup of water should be sufficient.
I will try it again with less liquid.
Brwoning the rice in margerine or butter before you cook it is very important--it gives the rice a sticky texture and a yummy flavor. You could use a little less water. With the 2 cups called for, I had to let it cook for at least 10 minutes longer than the recipe called for. Next time I will use a little more rice or a little less water. It was a super easy and simple but very tasty rice side dish.
This was fine but I can think of more sophisticated side dishes to make. Since onion soup concentrate has beef extract (and I am vegetarian) I simply used 10.75 oz. boiling water (the amount in a can) and added vegetarian onion soup mix to it to create my own concentrate. Pepper makes it more tasty!
best flavored rice i have ever had. delicious!! beats any out of the box rice hands down.
I love this rice and have been looking for a recipe like this for a long time. Based on other reviews and what I had on hand I made the following changes: I used Uncle Bens converted rice, browned it in about 3-4 tblsp of butter along with a small chopped onion, used the full 2 cups of water with 4 beef boullion cubes, then combined with chopped portabello mushrooms (amount to your liking) and put in a 9x13 casserole and baked uncovered in the oven at 350 for 45 minutes, stirring the mixture twice while baking. Has a wonderful texture and flavor. Served this with marinated chicken kabobs from this website. Fabulous!
This is a good rice recipe and is very easy and simple to make. It's an excellent rice dish for a bbq. May I make two suggestions for this recipe: 1. cut by half the amount of water and 2. add finely chopped green onion. I will definitely make this recipe for another bbq down the road.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom Onion Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 276
** Calories from Fat: 62
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