Fluffy, fragrant with crunchy edges make this Mushroom Rice Pilaf recipe a great weeknight side dish or fancy enough for a dinner party side dish.
Preheat oven to 350°
In a saute pan on medium heat, melt 2 tablespoons butter and saute the onions for 2 minutes.
Then add the mushrooms and saute until they have softened and released their juices. (about 5 minutes).
Add the remaining butter. Once butter has melted add the rice and stir until all the rice is coated with butter.
Continue to stir rice for about 3-4 minutes( this is called toasting the rice to bring out a nutty flavor.)
Add the mushroom soup and chicken broth and stir. Either bake in the saute pan or place in a baking dish.
Bake for 45-55 minutes.
Fluff rice and serve immediately.
If you are using canned condensed mushroom soup instead of homemade, use one can plus one can full of chicken broth or water as a sub.
To make vegetarian use vegetable broth instead.
To serve as a main course option double the amount of mushrooms and onions in the recipe for a hearty dish.