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Prep 15 mins
Cook 30 mins
I needed a side dish that would serve 30 people without any last minute fuss. My friend,Pat, gave me this, one of her favorite party recipes. The recipe serves 4 but is easily adjusted. Don't wait for a party to serve this dish
- Preheat oven to 350 degrees.
- Saute onions in butter until golden.
- Dissolve bouillon cubes in boiling water.
- Combine onions (undrained), bouillon, rice, mushroom pieces, salt and pepper in a 1 1/2 qt baking dish.
- Bake uncovered 1 hour.
I'm giving this recipe 5 stars because it is such an EASY, great way to make rice. However, I have to note that the rice only took 30 minutes to cook -- not an hour. An hour sounded way to long to me, so I checked some other baked rice recipes and noticed they were baked 30 minutes. Sure enough, this rice was perfect at 30 minutes. I also used only 1 tablespoon of butter, though I doubt that affected the cooking time. My advice is to turn on your oven light and take a look after 30 minutes.
What a terrific way to do rice and keep a burner clear for those times when you just don't have any extra space. We ate it all up! --- I used the mushroom "juice" and home made chicken stock in lieu of the water and bullion then threw a couple minced cloves of garlic in with the onions for the last minute or two. I poured the stock into the pan with the onions to deglaze and get every last bit of the flavor out of the pan.
This was really good. I followed the recipe exactly using two chicken bouillon cubes. The only change I made was that I used fresh mushrooms instead of the canned that the recipe called for. It took about 40 minutes to cook. I will make this again for sure. Thanks...