Wednesday, December 10, 2014

Baked Mushroom Pilaf

Baked Mushroom Pilaf
Did you know you can bake rice from scratch in the oven? It works really well and combined with a couple of cans of soup and mushrooms, it tastes amazing! Oh, I almost forgot to mention that most of the taste comes from the butter which is the fifth ingredient! No need to add salt because the soups have plenty.

Facebook is my #1 go-to source for recipes these days. A couple of days ago, I came across a recipe called Stick of Butter Rice which I vowed to try as soon as possible. It sounded divine. Today was the perfect time to experiment because I have to take something for a Christmas potluck tomorrow. 

Normally I would just point you to the original recipe, but because I used Basmati rice, baking times were a little different and I added fresh shiitake mushrooms. The umami from the mushrooms and butter make this a winner!

1 cup Basmati rice, rinsed in several changes of water & drained
1 (10 oz.) can Campbell's Cream of French Onion soup
1 (10 oz.) can Campbell's Beef Broth
1 (1/2 cup) stick of butter, sliced
8 oz. shiitake mushrooms, sliced

  1. Pre-heat oven to 425*F.
  2. Place drained rice in a 9X9 inch glass baking dish.
  3. Pour both cans of soup over rice.
  4. Layer mushrooms over top and dot with sliced butter.
  5. Cover baking dish with aluminum foil and bake at 452*F for 30 minutes.
  6. Take foil off & bake for another 20 minutes just until edges crisp & brown.
  7. Turn oven off and take baking pan out of oven.
  8. Cover dish with foil and leave at room temperature for 10-20 minutes.
Serve with a salad or raita such as Fuji Apple Raita. It tastes yummy!