Baked Mushroom Rice
The baked version of the popular mushroom rice! The idea behind this recipe is that the mushrooms act as a “lid” on the rice while it cooks, and the mushroom juice drains into the rice - the best broth ever!
INGREDIENTS
- 1 cup uncooked long grain rice
- 10 ounces of canned condensed beef
- 12 ounces of sliced mushrooms
- 2 tablespoons of chopped parsley
- 1/2 cup split-use butter
- 10 oz can condensed French onion soup
INSTRUCTIONS
First, preheat the oven to 425 degrees F.
Then, heat 2 tablespoons of butter in a large nonstick ovenproof skillet over medium heat.
Add the mushrooms to the pan and cook, 5 to 6 minutes or until tender and golden.
Add the rice, onion soup and the consumed beef to the pan.
Cut the rest of the butter into slices and add to the pan.
Cover the pot and cook for 30 minutes. Uncover the pan and cook for another 30 minutes.
Fluff the rice with a fork and stir in the parsley, then serve.
Happy Cooking Time.
NOTES
If you don't have an ovenproof non-stick pan, use a square baking dish lined with foil and be sure to coat it with cooking spray so the rice doesn't stick.
