Wednesday, June 3, 2009

Easy Mushroom Rice

I am constantly on the lookout for recipes that I can make with ingredients I have in the pantry. I found this recipe for Easy Mushroom Rice while surfing my favorite cooking website Allrecipes.com. I have to admit, I followed the advice of others and substituted cream of mushroom for the french onion soup. It turned out a little dry so I'll have to actually make this recipe as written to give it a worthy review. The rice was not all the way soft and I think that had to do with my substitution.


Here's the final product:

Easy Mushroom Rice
INGREDIENTS:
1 cup uncooked long-grain rice
1 (10.5 ounce) can condensed French onion soup
1 (10.5 ounce) can beef broth
1 (4 ounce) can sliced mushrooms, drained
1/4 cup butter


DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish.
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes.

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