Reviewed: Jan. 30, 2013

This is so good! I made it with brown rice, and I added extra mushrooms to it.

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Reviewer:

Laceya1982

Cooking Level: Expert

Home Town: Hurst, Texas, USA

Reviewed: Jan. 18, 2011

I love mushrooms, french onion soup, but this just did not taste good

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Reviewer:

Kerminator

Reviewed: Oct. 17, 2010

I took some of the other reviewers' advice and used less water. I partly used the water from the can of mushrooms as well as regular water equalling to 2/3 cup. I think I might use more next time even though the rice still came out great. My family devoured it!

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Reviewer:

SuzyQR

Cooking Level: Beginning

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Jul. 13, 2010

Super fast & easy! I searched recipes for canned mushrooms, & this was the 1st one. I only had dry onion soup mix (Lipton pkg). Turned out perfect!!

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Reviewer:

gypsysoulclothing

Reviewed: Dec. 18, 2009

Not having any french onion soup, I used cream of onion. I also used chicken stock instead of water. It was great.

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Reviewer:

Jim B.

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: St. Marys, Georgia, USA

Reviewed: Sep. 18, 2009

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!

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Reviewer:

sandy weltman

Cooking Level: Expert

Home Town: Coshocton, Ohio, USA

Reviewed: Apr. 4, 2009

This recipe is even more flavorful if instead of the two cups of water, you add a can of beef consomme soup. I have found one cup of rice, 1 can french onion soup, 1 can beef consomme, the mushrooms, and the butter slices on the top to melt while cooking makes this incredible. I think the 2 cups of water would water it down too much....try replacing that with one can beef consomme and your guests will go wild!

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Reviewer:

Debbi

Reviewed: Jul. 8, 2008

This was very bland and very beige. It lacked any quality that would make me want to make it again.

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5 users found this review helpful

Reviewer:

Princetonbound

Cooking Level: Intermediate

Home Town: North Delta, British Columbia, Canada

Living In: Princeton, British Columbia, Canada

Reviewed: Apr. 19, 2008

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.

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Reviewer:

Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Jan. 1, 2008

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).

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