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My review
Baked Mushroom Rice
Maryanne
"You can vary this easy rice side dish by adding different spices or meat."
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Ingredients
55 m servings 363 calsOriginal recipe yields 6 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 363 calories; 11.3 g fat; 57.9 g carbohydrates; 6.3 g protein; 20 mg cholesterol; 462 mg sodium. Full nutrition
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Reviews
Read all reviews 148204 Ratings
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Most helpful positive review
1/28/2003
I took the time to read the reviews before I made this and I think I made a compromise that could help those who didn't care for it. I sauteed the rice (I used basmatti) in a little olive oil an...
Most helpful critical review
1/2/2002
Sorry, I did not like this recipe at all. After baking for 45 minutes, the rice was *still* hard! I kept having to add water to it. Because this dish was holding up dinner, I ended up cooking it...
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1/28/2003
I took the time to read the reviews before I made this and I think I made a compromise that could help those who didn't care for it. I sauteed the rice (I used basmatti) in a little olive oil an...
11/2/2003
I am glad that I read the reviews before making this dish. I made the following changes and substitutions. It was a huge hit! Turned out great! I sauted half a medium sized onion, half a clo...
1/2/2002
Sorry, I did not like this recipe at all. After baking for 45 minutes, the rice was *still* hard! I kept having to add water to it. Because this dish was holding up dinner, I ended up cooking it...
1/19/2003
After reading all the reviews, it became apparent the recipe writer meant to use minute rice,not long cooking rice. Adjusting the water for regular rice and covering it makes a world of differen...
5/2/2009
I make this all the time. The reason people are having trouble with it is you must bring the liquid to a boil before adding all the ingriedience to the cassarole dish. heat the soup and broth ...
2/23/2003
This dish was great, but I did make a few changes which made it even better. I agree that you have to use Minute rice...and saute it in butter and olive oil beforehand. I used one can (15 oz.)...
8/18/2002
I'm sad to say this one did not work for us. I pre-cooked the rice (as others have suggested) and added some garlic into the mixture. Although it cooked great (and looked great) it was a blend ...
5/12/2002
After reading all the reviews, I decided to change it before I even started. I cooked the rice first in water on the stove with the butter(not melted), added the rest of the ingredients (omitted...
10/24/2002
I'm glad to see I'm not the only who had trouble with this recipe. The rice got dried out and I had to add water at least 3 times and continue waiting while my chicken was sitting on the stove g...