Long Grain Rice Mushrooms Butter Beef Broth

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This mushroom rice is one of my favorite side dishes ever and is the perfect comfort food. Use those cans of mushroom soup in your pantry to enrich some rice to make a mushroom rice side dish that will blow your mind!

For more great ways to used canned mushroom soup, why not make this Mushroom Soup Chicken & Rice Casserole, or this Mushroom Soup Baked Pork Chops and Rice instead?

Buttery Mushroom Rice

This recipe is one of my oldest and hase been updated with new photos! Now, mushroom rice might sound like a vegetarian side dish that is more about tricking you into eating mushrooms, but it is actually just a sneaky way to pack in tons of umami, savory flavors into regular rice.

Condensed mushroom soup cans are incredibly cheap, but they come with such a massive amount of glutamates and tasty savory flavors that they are basically flavor in a can.

This recipe uses condensed mushroom soup to turn regular rice into umami, savory and perfect rice that is almost an entire meal in its own right.

Buttery Mushroom Rice Ingredients

Make sure to look at the recipe card down below to make sure you buy the right amounts you need.

• Uncooked white rice (don't use instant rice here)
• Cans of condensed mushroom soup
• Cans of beef broth, or even make your own
• Salted butter

How To Make Buttery Mushroom Rice

• Combine the rice, soup, and broth in a 9×13 baking pan or casserole dish
• Cut the butter into slices and place on top of the mixture
• Cover the pan with foil or a lid, and then bake for 30 minutes at 425 Fahrenheit
• After 30 minutes, remove the foil cover and bake for 20 minutes more until the rice is fluffy and cooked through

Why Can't You Use Instant Rice In This Recipe?

Instant rice is a really convenient cheat for making rice really quickly, especially when you are at a loss for a simple side dish.

However, while instant rice is usually perfectly fine in most applications, you definitely don't want to use it here.

While they might seem pretty similar, if you tried using instant rice and cooked it for the same amount of time, you would likely end up with a sludgy pile of white goo. While it would still taste great, it doesn't look or feel quite right when you eat it.

Since this recipe uses a long cook time to get all of the flavorful liquid to absorb gradually into the rice, it is key to use regular, uncooked rice here so that the end result is still fluffy and delicious.

What To Do With The Floating Pool Of Butter

Though most people won't see anything wrong with a lovely pile of floating butter, some people might find it a bit strange that, after removing this dish from the oven, there is a thick layer of melted butter bubbling on top.

Don't worry, though; as soon as it gets removed from the heat and starts to cool slightly, the butter will sink into the rice, completely coating every single grain and giving it an intense, buttery, delicious flavor.

This is obviously going to make this dish incredibly buttery, which is in no way a bad thing, but feel free to cut down on the butter a little bit if you want something that is a little bit healthier.

Looking for more delicious Side Dish recipes? Try these out:

• Potato Lefse
• Make-Ahead Mashed Potatoes
• Easy Sweet Potato Casserole with Marshmallows
  

Happy Cooking!

Karlynn

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• ▢ 2 cups uncooked white rice not instant
• ▢ two 10.5 ounces cans of Condensed Mushroom Soup
• ▢ two 10 ounces cans of Beef Broth OR 20 oz beef broth from a container OR prep your own!
• ▢ 1 cup of salted butter sliced

• Preheat your oven to 425 degrees.

• Combine rice, soup and broth in a 9×13 baking pan or a larger casserole dish.

• Cut the butter into slices and place on top of the mixture.

• Cover with foil or a lid and then and bake for 30 minutes; remove the cover and bake 20-25 minutes more. The rice is ready when it's cooked and fluffs up with a fork nicely!

Calories: 377 kcal , Carbohydrates: 37 g , Protein: 3 g , Fat: 23 g , Saturated Fat: 14 g , Cholesterol: 61 mg , Sodium: 281 mg , Potassium: 68 mg , Vitamin A: 710 IU , Calcium: 20 mg , Iron: 0.4 mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Please rate this recipe in the comments below to help out your fellow cooks!

Karlynn Johnston

I'm a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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