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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I love mushrooms, which is ironic because when I was a kid my father would take me mushroom hunting. I hated mushrooms so never paid attention to his instructions except to pick the ones he pointed out. Somewhere along the way in life I began eating mushrooms and now LOVE them. So when I come across an unusual recipe for them, I save it. This is one of them. This recipe is featured within our Tried & True Slow Cooker & Casserole cookbook /slowcooker/ Submitted by: Maryanne You can vary this easy rice side dish by adding different spices or meat. Ingredients:
2 cups uncooked white rice |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
3 cups vegetable broth |
1/2 cup chopped onion |
1/4 cup chopped fresh mushrooms |
1 teaspoon dried parsley |
1 teaspoon dried oregano |
1/4 cup butter, melted |
salt and pepper |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. You can use any kind of broth here.
3. 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.
4. Bake for 45 to 50 minutes in the preheated oven.
5. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.
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