November 21, 2015

RECIPE: Mushroom Onion Rice

This recipe is typically called "Stick of Butter Rice", because it calls for a full stick of butter. I found this on Pinterest, and made it as-written (with a full stick of butter); but I thought the whole stick seemed a little excessive, because there was butter left in the bottom of the bowl I was eating from. I tried this with "light" butter, and it didn't turn out as well. Finally, I settled on using about 2/3 of a stick of butter, which was perfect.

Mushroom Onion Rice

1 (10 oz) can condensed French onion soup
1 (10 oz) can of beef broth
5 Tbsp. butter, sliced
1 cup uncooked white rice
8 oz. can of mushrooms, drained

Preheat oven to 425. Combine all ingredients (the butter can just remain in slices) in an 8x8 or 9x9 baking dish. Cover with foil and bake 30 minutes. Uncover, and bake for another 30 minutes. Makes 4 servings.

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