Prep 10 mins
Cook 1 hr
This is a great side dish and another favorite from the Brother Martin High School Cookbook. Rice with a different twist. I serve it with barbequed chicken.
- 1 cup water
- 1 cup raw rice
- 1 (8 ounce) can water chestnuts, drained
- 1 (6 ounce) can sliced mushrooms, drained
- 1 (10 1/4 ounce) can onion soup
- 1⁄2 cup butter, melted
- Mix all ingredients together in casserole dish.
- Cover and bake at 350 for 1/2 hour, then remove cover and bake an additional 1/2 hour.
5 Stars, very tasty and easy rice dish, was a perfect complement to Recipe #316870 #316870. I used whole water chestnuts, so the crunch was very noticeable. The rice wasn't so pretty served on the plate, but the onion-mushroom taste was received with relish. This fit my 1 1/2 quart Corning casserole dish perfectly, and was exceptionally easy to coordinate with other dishes on the menu. This dish (and this meal) will be repeated often. Thanks for posting, you brought Sunshine to our day. Made for Fall 2008 Pick-a-Chef.
DS turned his nose up when he saw this dish, but then had two servings. This was so easy to put together and made a lot. The ratio of rice to mushrooms and water chestnuts was perfect. I also liked the crunch of the water chestnuts. Another one for the keeper file.
I loved this simple but delicious rice dish. A snap to prepare, you just throw it all together and bake, how easy is that? But then, you have the taste, so yummy, the onion soup, along with the mushrooms and crunch of the water chesnuts blend together to flavor this so nicely. I made this for the Camera-less Chef and so glad I did. Thank you for a great rice dish. :)