Description
This French Onion Soup Rice is a comforting and flavorful baked rice dish that combines the savory depth of French onion soup with tender long grain rice. Perfect as a hearty side dish, it features a buttery, mushroom-infused base baked to perfection and garnished with fresh parsley for a burst of color and freshness.
Ingredients
Scale
Rice Mixture
- 1 cup long grain white rice
- 1 can (10.5 oz) condensed French onion soup
- 1 cup beef broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup sliced mushrooms (optional)
- salt and black pepper to taste
Topping
- ½ cup butter, sliced
- chopped fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish to prevent sticking.
- Combine Ingredients: In the prepared baking dish, mix together the uncooked long grain rice, condensed French onion soup, beef broth, garlic powder, onion powder, and sliced mushrooms if using. Stir until all ingredients are evenly combined.
- Add Butter: Evenly distribute the sliced butter over the top of the rice mixture to ensure a rich, buttery flavor throughout the dish.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow the rice to absorb the liquid and begin cooking.
- Bake Uncovered: Remove the foil and continue baking for an additional 25-30 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Fluff and Garnish: Gently fluff the cooked rice with a fork to separate the grains. Season with salt and black pepper to taste, then garnish with chopped fresh parsley before serving.
Notes
- You can substitute beef broth with chicken or vegetable broth for different flavor profiles.
- For a cheesy variation, sprinkle shredded Gruyère or mozzarella cheese over the rice during the last 10 minutes of baking.
- This dish pairs beautifully as a side with grilled meats or roasted vegetables.
- Omitting the mushrooms can still yield a delicious, classic version of the dish.
