French Onion and Mushroom Rice
Possibly the best rice recipe I have ever tried, and a long time favorite in my family. Very easy to make.
Possibly the best rice recipe I have ever tried, and a long time favorite in my family. Very easy to make.
- Carbohydrate 0.0127687500054758 g
- Cholesterol 45.7546875196215 mg
- Fat 17.2612218824023 g
- Fiber 0 g
- Protein 0.180890625077573 g
- Saturated Fat 10.931752504688 g
- Serving Size 1 1 Serving (21g)
- Sodium 122.580000052567 mg
- Sugar 0.0127687500054758 g
- Trans Fat 1.20834937551819 g
- Calories 153 calories
Step-by-step
- Preheat oven to 350 degrees.
- Place rice, soup, butter and mushrooms in a 13x9 pan. Stir and cover with foil.
- Bake at 350 degrees for one hour. Stir after 30 minues.
- Check for doneness of rice after one hour.
- Serve.
Many home cooks rinse long-grain white rice before baking it in casseroles, stripping away the surface starches required to bind the grains properly as they absorb cooking liquid. Omitting the rinse preserves those starches, allowing them to interact with the canned soup and melting butter during the initial thirty minutes of covered baking.
Using canned French onion soup introduces a high concentration of sodium and savory depth that seasons the grain evenly throughout the baking process. Undrained canned mushrooms contribute extra liquid volume and umami, meaning no additional water or stock is necessary. When substituting fresh mushrooms for canned, add one-quarter cup of water or broth to compensate for the missing moisture from the can.
Butter sliced into tablespoon-sized chunks distributes fat evenly across the surface of the pan. As the oven heats to 350 degrees Fahrenheit, the butter melts slowly into the top layer of rice, preventing the grains from drying out beneath the foil seal. Stirring the mixture precisely at the thirty-minute mark redistributes the fat and liquid, ensuring uniform starch hydration.
Assessing doneness requires observing grain structure rather than relying on a timer alone. The rice is finished when the liquid is completely absorbed and individual grains are tender through the center with a slight firmness to the bite, typically achieved right at the one-hour mark.
