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"A co-worker shared the recipe for this tasty rice side dish more than 30 years ago, and I've been taking it to potlucks ever since," relates Iris Hubbard of North Fort Myers, Florida. It's a snap to throw together...and inexpensive, too, at 41 cents a helping.
This recipe is:
Quick
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Analysis: 1/2 cup equals 250 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 1,052 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Mushroom Rice in Quick Cooking March/April 1999, p47
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Reviewed on Feb. 08, 2011 by karebeardancer
We love, love, LOVE this recipe! So flavorful and moist. I did cut down on the butter/marg and only use about 1-2T. Also, used onion powder instead of onion salt (the broth has plenty of salt). Also, I only cook it 10 min instead of 12 becasue w/ 12 min it was a tad dry. I make this probably once a week!
Reviewed on Oct. 23, 2010 by ima1977
This is very similar to rice my grandma used to make. I use French Onion soup instead of broth. I would cut down the salt more though. Either use unsalted butter or substitute onion powder for the salt.
Reviewed on Aug. 18, 2010 by Jlc2126
I think this recipe uses too much butter, and I used a low-sodium broth to cut out some of the salt. It didn't reheat very well the next day because of all the butter.
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