Ingredients:
1 cup of pecan rice
1 (8 ounce) cans sliced mushrooms, drained but reserve liquid
1 (8 ounce) cans sliced water chestnuts, drained but reserve liquid
1/2 cup butter
1 (10 1/2 ounce) cans French onion soup
Directions:
Saute mushrooms and water chestnuts in butter for 15 minutes.
Add onion soup to mixture and simmer for 2-3 minutes.
Fill empty soup can with liquid from mushrooms and water chestnuts.
Add water to reach top of can.
Pour liquid into pot with mushroom mixture and add rice, mixing well.
Pour into 9×9 casserole dish, cover and bake for 1 hour at 300 degrees or until rice is tender.
Servings: 4
Time preparation: 5 min.
Time total: 95 min.