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Mushroom Rice

May 15, 2010

This is a simple, savory side dish that pairs well with Chicken Cordon Bleu, Mrs. Dash Skillet Chicken, Panko Pork Chops, or Grilled Pork Chops. Can also be a stand alone vegetarian meal. My friend Rachel gave me this recipe, though she calls it “popcorn rice”. Because your kitchen smells like popcorn as the rice bakes. It’s delish–thanks Rach!

3 cups boiling water
2 beef bouillon cubes, crushed
1 packet Lipton Onion Soup mix
4 oz. fresh mushrooms, sliced
5 Tablespoons butter, melted
1 1/3 cup Basmati rice
1/4 cup freshly grated parmesan cheese


  • Pre heat oven to 350 degrees F.
  • In a 2 1/2 quart casserole dish, mix together boiling water, bouillon, soup mix, mushrooms, butter and rice.
  • Cover and bake 30 minutes.
  • Remove from oven and stir.
  • Cover, return to oven, and bake additional 30 minutes.
  • Remove from oven and fluff with fork.
  • Top with cheese.
  • Sever immediately.
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One Response to “ Mushroom Rice ”

  1. Rachel on June 13, 2010 at 4:29 pm

    I know I’m biased since I gave KP this recipe, but this is the best rice dishes ever. Super easy and tasty, it’s my go-to for dinner parties and I always get requests for the recipe.

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