mushroom rice
My Mom Betty Day has used this recipe for many years. She Passed Early in 2021. I Still Cook in Both Mom & Dad's Memory. Every Time She Prepared the Mushroom Rice it was Always a Crowd Pleaser. In the early 80's I tweaked it for microwave use. The oven recipe is the preferred method but, the microwave is good as well.
prep time
10 Min
cook time
35 Min
method
Bake
yield
6 servings or 4 if you have Hungry People
Ingredients
- 1 can 13.25 oz. can mushroom, pieces & stems drained
- 1 cup raw rice (not minute rice)
- 1 medium onion diced
- 2 tablespoons butter or margarine
- 2 cans 10 1/2 oz cans of beef consomme or beef broth soup
- 1 teaspoon sugar
- 1 tablespoon better than bouillon beef base
- 1 teaspoon salt
- 1/2 teaspoon msg optional
How To Make mushroom rice
-
Step 1Heat oven to 350 degrees. Use a 1-1/2 Quart casserole dish or if you double the recipe you can use a 9x13" baking dish
-
Step 2Dice Onion, mix remaining ingredients in to baking dish. Before you add the rice Place it in a strainer and rinse under cold water. It will help keep the rice from clumping.
-
Step 3Cook 35 - 45 minutes Stir after about 20 minutes. Check after 35 minutes. It is done when most of the liquid is absorbed.
-
Step 4Microwave Instructions Add diced onion and butter to Casserole dish. Cover and microwave on high for 2 minutes. Stir mixture and continue to microwave for 3 minutes or until onion wilts.
-
Step 5Remove from microwave add remaining ingredients and cook for 10 minutes (watch for boil-over. The food is done when liquid has been absorbed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Rice Sides
Keyword:
#mushroom
Keyword:
#rice
Keyword:
#side dish
Ingredient:
Rice/Grains
Method:
Bake
Culture:
American
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