Recipe By RJG
Published Apr 2nd
Prep 20m Cook 1h 30m Additional - Ready In 1h 50m
Servings 15 - 1/2 cup servings Calories 169.7

A wonderful combination of rice, onions and mushrooms. Great served with chicken!

Recipe Ingredients

  • cooking spray
  • ½ cup butter
  • 1 cup uncooked wild rice
  • ¾ cup uncooked brown rice
  • 6 green onions, chopped
  • 1 (8 ounce) package sliced mushrooms
  • 1 (2.25 ounce) package slivered almonds
  • 1 (10.5 ounce) can condensed French onion soup
  • 1 (10.5 ounce) can beef consomme

Cooking Directions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Spray a 2 quart stove top and oven-safe baking dish with nonstick cooking spray.
  2. 2 Melt butter in the baking dish over medium heat. Stir in the wild rice and brown rice. Cook and stir for 5 minutes. Stir in the onions; cook for 5 additional minutes. Remove from heat. Stir in the mushrooms and almonds. Pour onion soup and consomme over the rice mixture. Cover with lid or aluminum foil that has been coated with nonstick cooking spray.
  3. 3 Bake until rice is tender and the liquid has been absorbed, about 1 hour and 15 minutes. Stir before serving.

Nutrition Facts

  • Calories 169.7
  • Carbohydrate 18.7 g
  • Cholesterol 17 mg
  • Fat 9.1 g
  • Fiber 1.8 g
  • Protein 4.5 g
  • Saturated Fat 4.2 g
  • Sodium 283 mg
  • Sugar 1.7 g


  1. Loved this recipe! I used chicken broth instead of beef consomme and had to cook it at least 30 more minutes adding more chicken broth but it was incredibly good! Fixed it for Thanksgiving and there was very little left over...
  2. I have now made this recipe 4 or 5 times. Every time it has been a huge hit!!! I recently visited friends in Florida and made it for a large group. There was not a bite left over! I did add a little extra broth because I like my rice a bit softer. This recipe - Read more ...
  3. This was a big hit! Changed it up by using chicken broth to cook it in the rice cooker & added red & orange peppers too.
  4. Just ok. The wild rice definitely takes a while to cook. Longer than the recipe indicates. I didn't feel it was worth it.
  5. Here's a tip for those who had trouble with the wild rice cooking. If you use "cracked" wild rice instead of whole wild rice it will cook in about the same time as the brown rice. Enjoy!
  6. Great ingredients! Wild Rice is always tricky when it comes to cooking times. You don't want it to be crunchy or like mush so it is best when it just "pops". There is nothing like this great grain.
  7. This is a delicious dish. I added walnuts instead of almonds and it worked out great.
  8. This is very good if you love wild rice. As stated by Patti it took mine about 1 1/2 hours to cook and I had to add more liquid to prevent it from becoming to dry.
  9. This had good flavor but be warned mine was not even close to being done in 1 hour and 15 min. Took at least 30 min more and had to add some beef broth as the liquid was absorbed before the rice was fully cooked. Nothing like messing with your main entree when your side - Read more ...
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