Mushroom Rice Recipe
- 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
- 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.
1/2 each: 250 calories, 12g fat (7g saturated fat), 31mg cholesterol, 1052mg sodium, 30g carbohydrate (trace sugars, 1g fiber), 5g protein
Reviews for Mushroom Rice
"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"
"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!"
"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."
"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."