Search thousands of recipes reviewed by home cooks like you.

Mushroom Onion Rice

Mushroom Onion Rice

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
GINGER

GINGER

Easy, flavorful rice side dish using canned mushrooms and French onion soup. I grew up eating this once a week.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 826 mg
  • 33%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Melt margarine in a saucepan over medium heat. Stir in rice and cook just until lightly browned. Mix in soup, mushrooms and water. Bring to a boil. Reduce heat to low, cover and simmer 25 minutes.
  2. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

pam
24

pam

9/16/2010

I found the amount of liquid called for to be way too much. One can of soup and 2/3 cup of water should be sufficient. I will try it again with less liquid.

RedRobynNAU
14

RedRobynNAU

1/1/2008

My boyfriend absolutely LOVED this. I thought it was pretty good as well. I was stranded at home with a broken down car, so I really had to improvise with this one. I don't usually have canned French onion soup on hand, so my intent was to use a Lipton soup packet. Turns out, I was out of that too, so I had to make my own (2T + 2tsp dried minced onion; 1tsp onion powder; 4 beef bouillon cubes; 1/4tsp celery salt). I tried this recipe with brown rice (cooking for 50 minutes instead of 25) and only used 2 cups of water, due to other reviewers suggestions. This will definitely be made again in this household, only next time, I'll try the full amount of liquid as my rice came out a little crunchy (that's the brown rice talking, though).

MICHAEL BECK
14

MICHAEL BECK

1/15/2006

Brwoning the rice in margerine or butter before you cook it is very important--it gives the rice a sticky texture and a yummy flavor. You could use a little less water. With the 2 cups called for, I had to let it cook for at least 10 minutes longer than the recipe called for. Next time I will use a little more rice or a little less water. It was a super easy and simple but very tasty rice side dish.

More reviews

Similar recipes

ADVERTISEMENT