Madre's Mushroom Rice
Madre's Mushroom Rice is a staple at all our family gatherings. It is the perfect side dish - easy to make and everyone loves it!
Prep Time10 minutes mins
Cook Time1 hour hr 20 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Dinner, Side Dish
Cuisine: American
Keyword: Mushroom, mushroom rice, Rice, Side Dish
Servings: 10
Calories: 266kcal
Author: Kelsey Crist
- 3/4 cup butter
- 21.75 ounces beef broth one and a half standard size cans
- 1 1/2 cups water
- 1 1/2 cup parboiled rice
- 8 ounces canned mushrooms
- 1/2 cup celery diced
- 1/4 cup green onions sliced
- 1/2 cup slivered almonds
Preheat oven to 300 degrees. In a large pot, melt the butter. Add beef broth and water and bring to a boil. Add the rice and stir. Pour into a large casserole dish.
Bake for 1 hour. Remove casserole dish from the oven and stir the rice.
Add mushrooms, celery, green onions, and almonds. Stir until toppings are evenly distributed throughout the rice.
Bake for 20 minutes and serve immediately.
Instant Pot Mushroom Rice Recipe Option
This recipe is for an oven baked mushroom rice, but it also cooks up great as an Instant-Pot recipe!
- Add everything but the green onions to the instant pot and stir well.
- Set the pot to Manual Pressure Cook (High Pressure) and set the timer to 4 minutes.
- When the instant pot beeps, let the pressure release naturally for 5 minutes and then quick release the remaining pressure manually.
- Remove lid away from you, sprinkle in the sliced green onions and gently stir them in.
Serving: 1g | Calories: 266kcal | Carbohydrates: 25g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 455mg | Potassium: 157mg | Fiber: 2g | Sugar: 1g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg