Cream of Mushroom Rice Pilaf
This rice pilaf is creamy, savory, and so easy it practically makes itself. The cream of mushroom soup gives it that rich, comforting flavor that goes perfect with roast chicken, pork chops, or just about anything you're serving for Sunday dinner. Folks always ask for seconds of this one.
Cooking tutorial
Ingredients
- 2 cups long-grain white rice (not instant)
- 1 can (10.5 oz) cream of mushroom soup
- 3 cups chicken broth
- 1 medium yellow onion, diced
- 8 oz fresh mushrooms, sliced
- 4 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- 1
Preheat your oven to 350°F and grease a 9x13-inch baking dish or a 2-quart casserole dish with a little butter or cooking spray.
- 2
In a large skillet over medium heat, melt the butter and cook the diced onion and sliced mushrooms until the onions are soft and the mushrooms have released their liquid, about 5 to 7 minutes.
- 3
Add the uncooked rice to the skillet and stir it around with the mushrooms and onions for about 2 minutes so it gets a little toasted and coated with butter.
- 4
Pour in the cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and pepper, and stir everything together real good until the soup is mixed in smooth.
- 5
Pour the whole mixture into your prepared baking dish, cover it tight with aluminum foil, and bake for 40 to 45 minutes until the rice is tender and has absorbed all that good liquid.
- 6
Let it sit covered for about 5 minutes after you take it out, then fluff it up with a fork, sprinkle with fresh parsley if you like, and serve it hot.
Pro Tips
- ★Don't use instant rice or it'll turn to mush — you need regular long-grain white rice for the right texture.
- ★If you want extra richness, stir in ½ cup of sour cream or a handful of shredded cheese right before serving.