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Mushroom Rice Recipe
Mushroom Rice Recipe photo by Taste of Home

Mushroom Rice Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 3/4 cup uncooked long grain rice
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 cup butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt

Nutritional Facts

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.

Directions

  1. In a 2-qt. microwave-safe dish, combine all ingredients. Cover and microwave on high for 4 minutes. Microwave at 50% power for 12 minutes. Let stand for 5-10 minutes. Stir before serving. Yield: 4 servings.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Mushroom Rice in Quick Cooking March/April 1999, p47

Nutritional Facts

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.

Reviews for Mushroom Rice

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 21, 2015

"I made this recipe, but I used leftover asparagus (COOKED), leftover baby carrots (COOKED) and about 1/2 to 3/4 cup cooked chicken, cubed. I didn't have mushrooms on hand! I also used Uncle Ben's Rice, using the 4 serving quantity on the package and used the stovetop, rather than a microwave. I added 1 tsp. garlic salt and 1/4 tsp. ground black pepper. Instead of broth, I'd used a 10-1/2-oz. can of Campbell's chicken gravy. I just used enough gravy to keep the rice moist! I'd say that I got about 1 cup sliced cooked carrots and about 3/4 to 1 cup cooked asparagus PIECES which I'd cut into 1" lengths! I found this to be a very tasty dish!

I cooked the rice according to package directions, but I'd added 1 Tbsp. of canola oil, rather than using butter to cook the rice!
I'd used 2 cups water, then I'd added another cup water! I learned that it's best for me to just add enough water so that rice won't stick to saucepan! The next time, I'll make sure to use mushrooms! My Mom added a dash of Worcestershire sauce to this dish and it gave the rice more flavor after she tasted my adjusted version!
I think that the carrots, asparagus and chicken DID make a colorful side dish! Thank you for sharing your recipe! delowenstein"

MY REVIEW
Reviewed Feb. 8, 2011

"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!"

MY REVIEW
Reviewed Oct. 23, 2010

"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."

MY REVIEW
Reviewed Aug. 18, 2010

"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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