Brown Rice and Mushroom Skillet
1 large onion, chopped
1 clove garlic, minced
2 cups of fresh mushrooms, sliced
½ stick butter
2 cups Riceland Natural Brown Rice, uncooked
1 teaspoon salt
1 teaspoon parsley
1 teaspoon onion powder
2 14.5-ounce cans of chicken broth
1 10.5-ounce can of cream of mushroom soup
- In a skillet, sauté the onions, garlic and mushrooms in butter for about 10-15 minutes.
- Add remaining ingredients, except the cream of mushroom soup, and bring to a rapid boil for 20 minutes. Then, decrease heat. Cover over low heat, stirring occasionally, until rice is tender and liquid is absorbed, about 15-20 minutes.
- Add the cream of mushroom soup. Let stand covered for 10-20 minutes before serving.