Thursday, May 24, 2012

Riz aux Champignons (Rice with Mushrooms)

This side dish is so easy and so delicious that it’s long been one of my favorites. I know it will quickly become one of yours! 
Riz aux Champignons:
1 c. long-grain white rice
1-½ tbsp. onion soup mix (half a 1-oz or 28.5 g pkg)
One 10-oz.(284-mL) can sliced mushrooms (or use stems and pieces), juice drained and reserved
2 tbsp. dark soy sauce
¼ c. canola oil plus reserved mushroom liquid and enough hot water to make 2 c.
Preheat oven to 350 deg. F. Spray-oil a medium serving casserole (1-½ qt. or 1.5 L). Rinse rice in sieve until water runs clear. Add rice and all remaining ingredients to casserole. Stir to distribute evenly. Cover and bake 1 hr., stirring once or twice during baking. Serves 6.

Oil-spray baking casserole

Add measured rice to sieve
Rinse it well

Add ingredients directly to casserole

Add canned mushrooms

Add oil, mushroom liquid, H2O

Add soy sauce to oil recipe calls for

Give a stir for even distribution
These were half-eaten before I remembered to take a photo!

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