1½ cups beef broth, or vegetable broth
10¾ oz condensed cream of mushroom soup, (1 can)
1 cup long-grain rice, uncooked
8 oz mushrooms, fresh, sliced
3 oz yellow onions, chopped
¼ cup unsalted butter, melted
½ tsp ground black pepper
To Serve:
¼ tsp parsley, per serving, chopped
Heat the oven to 375 degrees F.
In a bowl, mix all the ingredients well before pouring them into your casserole.
Bake for roughly an hour until all liquids have been absorbed and the rice is tender.
Serve your cream of mushroom rice in a bowl or plate and garnish with parsley. Best paired with any roasted item.
Sugar: 1g
:
Calcium: 22mg
Calories: 230kcal
Carbohydrates: 30g
Cholesterol: 23mg
Fat: 9g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 1g
Potassium: 277mg
Protein: 7g
Saturated Fat: 6g
Sodium: 588mg
Trans Fat: 1g
Vitamin A: 238IU
Vitamin C: 2mg
