Ultimate Savory Mushroom Rice (Print version)
Rich oven-baked mushroom rice with French onion soup, beef consomme, butter, and Parmesan for a hands-off savory side.
# Ingredients:
For the rice
01 -
1 cup (190 g) uncooked long grain white rice
02 -
1 can (10 oz / 295 ml) condensed French onion soup
03 -
1 can (10 oz / 295 ml) beef consomme
04 -
8 oz (225 g) cremini or button mushrooms, thinly sliced
05 -
1 teaspoon Worcestershire sauce
06 -
Nonstick cooking spray or butter, for the baking dish
For finishing
07 -
1/4 cup (56 g) unsalted butter, sliced into thin pats
08 -
3 tablespoons grated Parmesan cheese, optional
09 -
1 tablespoon chopped fresh parsley
10 -
Black pepper, to taste
# Instructions:
01 -
Preheat the oven to 425 F (220 C). Grease an 8 x 8-inch baking dish with nonstick spray or a thin layer of butter.
02 -
Add the uncooked rice, French onion soup, beef consomme, sliced mushrooms, and Worcestershire sauce to the baking dish. Stir until the rice is evenly coated and mostly submerged.
03 -
Lay the sliced butter evenly over the top of the rice mixture. Season with a little black pepper.
04 -
Cover the dish tightly with foil and bake for 40 minutes. Do not lift the foil during this time, since the steam cooks the rice.
05 -
Remove the foil and sprinkle Parmesan over the top if using. Bake uncovered for 15-20 minutes longer, until the rice is tender and the top looks lightly golden in spots.
06 -
Let the rice rest for 5 minutes. Fluff gently with a fork, sprinkle with parsley, and serve hot.
# Good to know:
01 -
Use regular long grain white rice, not instant rice.
02 -
Choose low-sodium soup or consomme if you prefer a less salty dish.
03 -
Best served hot after a short rest.