"This is my original recipe and it is super easy and delicious. Add slivered almonds or diced water chestnuts for something extra." — CATHYRAE
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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!
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 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!
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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