Mushroom Rice Medley Recipe

4.5 4 4
Mushroom Rice Medley Recipe
Mushroom Rice Medley Recipe photo by Taste of Home
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Mushroom Rice Medley Recipe

Read Reviews
4.5 4 4
Publisher Photo
We would never hear the end of it if we failed to have my grandmother’s mushroom rice dish on the table for any family gathering. It’s the one dish my dad requests most often.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour

Ingredients

  • 3 cups water
  • 1/2 cup uncooked brown rice
  • 1/2 cup uncooked wild rice
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon dried oregano
  • 1/2 pound sliced bacon, diced
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 1/4 teaspoon salt, optional

Directions

In a large saucepan, combine the water, brown rice, wild rice, bouillon and oregano. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Stir in rice and bacon; heat through. Season with salt if desired. Yield: 6 servings.
Originally published as Mushroom Rice Medley in Country February/March 2007, p49

Nutritional Facts

2/3 cup: 201 calories, 7g fat (2g saturated fat), 11mg cholesterol, 440mg sodium, 27g carbohydrate (2g sugars, 2g fiber), 8g protein.

  • 3 cups water
  • 1/2 cup uncooked brown rice
  • 1/2 cup uncooked wild rice
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon dried oregano
  • 1/2 pound sliced bacon, diced
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 1/4 teaspoon salt, optional
  1. In a large saucepan, combine the water, brown rice, wild rice, bouillon and oregano. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
  2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Stir in rice and bacon; heat through. Season with salt if desired. Yield: 6 servings.
Originally published as Mushroom Rice Medley in Country February/March 2007, p49

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Reviews forMushroom Rice Medley

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MY REVIEW
joycerm53 User ID: 703299 265512
Reviewed May. 4, 2017

"Very good! The bacon really makes a difference in this recipe. I usually add a couple cloves of minced garlic with the onions."

MY REVIEW
annrms User ID: 2649709 264548
Reviewed Apr. 11, 2017

"This is a savory and fantastic recipe. I didn't have bacon on hand, but I did have bacon drippings in the fridge so I used that for the bacon flavor; didn't really miss the bacon. The addition of dried oregano really made the dish. Will make this again."

MY REVIEW
bullar User ID: 1916800 95090
Reviewed Apr. 19, 2012

"We really enjoyed the savory flavors of this rice medley. Will definitely make again!"

MY REVIEW
lschole User ID: 3921795 94952
Reviewed Aug. 10, 2011

"Loved the flavor of this recipe. My husband doesn't really love rice, but the bacon made it worth it for him! I added garlic while sauting the mushrooms and onions. I will be making this again!"

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