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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees F (200 degrees C). | 2. In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. You can use any kind of broth here. | 3. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil. | 4. Bake for 45 to 50 minutes in the preheated oven. | 5. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	2	cups	uncooked	1350.5	295.815	26.381	2.4419999999999997
cream mushroom soup	1	can	condensed	298.4708	25.6912	5.1004	20.024
vegetable broth	3	cups		487.08	78.96600000000001	17.8596	11.5128
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
mushroom	1/4	cup	chopped	-	-	-	-
parsley	1	teaspoon	dried	0.45	0.0791	0.0371	0.0099
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
butter	1/4	cup	melted	342.0	15.714	10.686	28.8
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.