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My review
Rice-so-Nice
Ralph Harrison
"This is an easy rice recipe that anyone can make. There is no measuring and no mixing. Simply throw all the ingredients together, cook, and enjoy."
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Ingredients
1 h 5 m servings 437 calsOriginal recipe yields 4 servings (4 serving)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 375 degrees F (190 degrees C).
- Put the rice in a medium oven-proof bowl. Pour in the beef broth and French onion soup. Empty the can of mushrooms into the bowl, and place the stick of butter in without stirring. Cover the bowl with foil, a lid or oven-proof plate.
- Bake for 1 hour in the preheated oven. Remove the bowl from the oven and stir. Let stand for a few minutes before serving.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 437 calories; 24.8 g fat; 47 g carbohydrates; 7.1 g protein; 64 mg cholesterol; 1170 mg sodium. Full nutrition
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Reviews
Read all reviews 93107 Ratings
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Most helpful positive review
11/25/2006
I've made this several times...not many recipes leave me wanting more, but this one is wonderful! However, I only use about 2 Tbsp real butter (no margarine) because using the full amount leaves...
Most helpful critical review
5/4/2011
OK but not great. May try again with fresh mushrooms and somehow beef up the beef taste.
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11/25/2006
I've made this several times...not many recipes leave me wanting more, but this one is wonderful! However, I only use about 2 Tbsp real butter (no margarine) because using the full amount leaves...
4/2/2007
This rice side dish was EXCELLENT. I did use chicken broth, and real mushrooms instead and it turned out great.
6/12/2003
Tasty & easy. I only used 1/4 cup of butter. I cubed the butter & scattered it on top of the rice mixture before baking.
3/21/2007
This recipe is great. I have found that using chicken broth instead of the beef broth also works very well, especially when serving this with chicken or pork dishes.
7/8/2006
I make this a lot, and it's very good. However, my husband doesn't like mushrooms so I sometimes substitute fresh green bell pepper, and it tastes delicious this way also.
8/24/2004
Good, but needs some tweaking. It was too much butter for us! Next time I will use 1/4 cup. Also, with both french onion soup and beef broth, it was very salty. Next time I'll use low sodium bou...
4/4/2006
This recipe has awesome flavor. I used low sodium beef broth to cut down on salt. Also, I think canned mushrooms are gross, so I sauteed a mixture of button, crimini, and portobello mushrooms an...
7/1/2005
I have been making this recipe for a couple of years now (I thought I had a review already)...with a few changes...1/2 cup butter just seems ridiculous... I put in maybe 2 tbs, it really doesn't...