Savory Mushroom Rice

My mom has made a very-not-vegan version of this rice for decades. It is always the first dish devoured every Christmas. And while the ingredients here are quite different, the mouthwatering taste remains! 

Stress Scale: ✅✅ | Prep Time: 10 min | Total Time: 65 min | Servings: 8

INGREDIENTS

• Olive oil for sautéing

• 1 cup basmati brown rice (you can substitute another rice, just don’t use minute rice)

• 1 onion, chopped

• 5 T garlic, minced 

• 2 T vegan beef bouillon

• 1.5 cups hot water

• 10 oz canned mushrooms

• 4 T vegan butter

• 1 cup mushroom soup (Preferred brand: auga from Costco)

• 1/2 t onion powder

DIRECTIONS

1. Preheat oven to 350°F.

2. Sauté onions and garlic.

3. Dissolve bouillon in hot water.

4. Add all ingredients to casserole dish and mix.

5. Bake in casserole dish for 45 mins. If using a deeper dish, it may require more time.  (See tips.)

6. Let sit at least 15 mins before serving.

TIP: Not kidding about the baking time.  I used a very pretty (but deep) Corningwear bakeware and my rice needed 75 mins to cook! Just remember, if you cook longer you may need to add a bit more water.