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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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My Grandad and mom used to make this all the time when I was younger...not sure where the original recipe came from but it's very yummy and you can add so much to jazz it up. Jasmine rice is a MUST, some reason any other rice will not cook all the way. You can half, double or triple as needed. My picky 4 y/o loves this! Very easy to make and ready to eat in no time and freezes well. Ingredients:
1/2 cup butter or 1/2 cup margarine |
1 cup jasmine rice (uncooked) |
10 1/2 ounces french onion soup (any brand) |
8 ounces mushrooms (whichever kind you like...retain juice) |
1 tablespoon soy sauce (or to taste) |
2 eggs, beaten (optional) |
15 ounces peas and carrots (optional) |
1 -3 lb cooked chicken (optional) or 1 -3 lb cooked pork, cut into cubes (optional) |
Directions:
1. Melt butter then add rice and mushrooms (peas w/ carrots if used) brown for 10 minutes. Add mushroom juice and soup (eggs, chicken or pork if used) and soy sauce, bring to a boil then simmer on low heat for 15-20 minutes or until rice is done.
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