Post by Chuckie on Apr 26, 2021 20:02:45 GMT -5
DISCLAIMER: It got above EIGHTY here today, so I did NOT cook in the Chambers, but in the back porch stove. My suggestion for CWTGTO in the Chambers would be after you remove the lid, let the oven run 5 minutes more, then CWTGTO.
www.dinneratthezoo.com/mushroom-rice/
MUSHROOM RICE
Ingredients
1/2 cup butter divided
12 ounces sliced mushrooms (I used 8oz of baby bellas, and the rest of some button mushrooms we had)
1 cup long grain rice uncooked
10 ounce can condensed French onion soup
10 ounce can condensed beef consomme
2 tablespoons chopped parsley (I had chopped, and FORGOT!!)
Instructions
Preheat the oven to 425 degrees F.
Heat 2 tablespoons of the butter in a large nonstick ovenproof skillet over medium heat. (I used Monkey's Vitacraft skillet)
Add the mushrooms to the pan and cook for 5-6 minutes or until tender and browned.
Add the rice, French onion soup and beef consomme to the pan.
Cut the remaining butter into slices and add it to the pan.
Cover the pan and bake for 30 minutes. Uncover the pan and bake for an additional 30 minutes.
Fluff the rice with a fork and stir in the parsley, then serve.
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Found this recipe online, and O-M-G, is it GOOD!!!! I served it w/marinated pork, that I will post elsewhere. Here's the link, and then I'll post the recipe below:
www.dinneratthezoo.com/mushroom-rice/
It got above EIGHTY here today, so I did NOT cook in the Chambers, but in the back porch stove. My suggestion for CWTGTO in the Chambers would be after you remove the lid, let the oven run 5 minutes more, then CWTGTO.
MUSHROOM RICE
Ingredients
1/2 cup butter divided
12 ounces sliced mushrooms (I used 8oz of baby bellas, and the rest of some button mushrooms we had)
1 cup long grain rice uncooked
10 ounce can condensed French onion soup
10 ounce can condensed beef consomme
2 tablespoons chopped parsley (I had chopped, and FORGOT!!)
Instructions
Preheat the oven to 425 degrees F.
Heat 2 tablespoons of the butter in a large nonstick ovenproof skillet over medium heat. (I used Monkey's Vitacraft skillet)
Add the mushrooms to the pan and cook for 5-6 minutes or until tender and browned.
Add the rice, French onion soup and beef consomme to the pan.
Cut the remaining butter into slices and add it to the pan.
Cover the pan and bake for 30 minutes. Uncover the pan and bake for an additional 30 minutes.
Fluff the rice with a fork and stir in the parsley, then serve.
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It came out simply MAH-velous!!! And as one of the commenters said, you could brown some ground beef and add to it to make a meal, or shred some leftover chuck roast and add it to the completed rice. Again, DELISH!!!
CHEERS!
Chuckie
p.s.--here's a coupla pix: