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Easy Mushroom Rice
January 30, 2012

I used a combination of 1 cup brown rice and a 1/4 cup wild rice, a 14.5 oz can low sodium beef broth, French onion soup and a can of mushrooms, drained. I left out the butter and baked it uncovered for 90 minutes, stirring about half way through. Couldn't ask for an easier recipe than this and pretty tasty too. It had a funny aftertaste though; I think I'll try it with 2 cans of low sodium beef broth and a couple teaspoons beef bouillon next time, with a dash of either Soy Sauce or Worchestershire. I think it would taste better if you used fresh mushrooms sautéed in a little olive oil as well and toppled with some thinly sliced green onions or fresh parsley. I am on a quest to find a tasty, simple to prepare, rice side dish to replace the processed boxed varieties that are full of chemicals and preservatives!

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