Total Steps
5
Ingredients
7
Tools Needed
5
Ingredients
- 1 ounce Envelope Onion Soup Mix
- 2 cup Boiling Water
- 1 tablespoon Margarine or Butter(optional)
- 1 teaspoon Lemon Juice
- cup Water
- 1 cup Fresh Mushrooms, Thinly Sliced
- 1 cup Regular Long-Grain Rice
Instructions
Step 1
Today's recipe is one of those classic side <a href="/technique/QQVZX64Y/dish">dishes</a> that you <a href="/technique/TPWNYF5L/can">can</a> utilize for lunch or dinner several times during the week. It was originally prepared with and onion soup <a href="/technique/7S3QCKWK/mix">mix</a> as listed below, but it is just as good prepared with vegetable, chicken or beef broth, or just about any other water-base soup you <a href="/technique/TPWNYF5L/can">can</a> imagine.
Step 2
You control the caloric content of this recipe depending upon which soup <a href="/technique/7S3QCKWK/mix">mix</a> you utilize to prepare it. Naturally low is fat and calories, this rice side <a href="/technique/QQVZX64Y/dish">dish</a> will be come a standard in your recipe files from The Cook &
Step 3
<a href="/technique/H3S4YV46/pre-heat">Pre-heat</a> oven to 400-F degrees. Spread rice in a large, shallow <a href="/technique/RNT367Z2/baking">baking</a> pan and place in the oven. <a href="/technique/RNT367Z2/bake">Bake</a>, <a href="/technique/DRM2WPZ4/stirring">stirring</a> once or twice, until the rice is a dark golden <a href="/technique/D434P8MH/brown">brown</a>, approximately 5-minutes. Remove rice from oven and <a href="/technique/H3TYV2MZ/reduce">reduce</a> oven temperature setting to 350-F degrees.
Step 4
In a small saucepan <a href="/technique/XZFHRHHF/heat">heat</a> mushrooms, 1/4 cup water and lemon <a href="/technique/QDWRNXYW/juice">juice</a> to <a href="/technique/GFSF4J5F/simmering">simmering.</a> Continue to <a href="/technique/GFSF4J5F/simmer">simmer</a>, uncovered for approximately 3-minutes, <a href="/technique/DRM2WPZ4/stirring">stirring</a> the contents often. Drain, and set aside.
Step 5
Combine rice, mushrooms, butter, <a href="/technique/W7VKDJHH/boiling">boiling</a> water and soup <a href="/technique/7S3QCKWK/mix">mix</a> in a 1 1/2-quart covered casserole <a href="/technique/QQVZX64Y/dish">dish.</a> <a href="/technique/DRM2WPZ4/stir">Stir</a> together with a fork. Cover tightly and <a href="/technique/RNT367Z2/bake">bake</a> for 30-minutes. <a href="/technique/DRM2WPZ4/stir">Stir</a> lightly with a fork to fluff and continue <a href="/technique/RNT367Z2/baking">baking</a> uncovered, until liquid is absorbed but the rice is still moist, about 15-minutes more. <a href="/technique/Y6MVNCHX/serve">Serve</a> <a href="/technique/FVYNJCCW/warm">warm</a>.