Souper-Fungal-Fab-Delicious-Extra-Goopy-Rices

It’s so easy! Don’t be shocked, but there are literally only four ingredients. NO additional spices or embellishments are necessary. And to add to the shock value, all the ingredients are convenience foods, and the end result isn’t a sodium riot.

Of course, everything tastes better in Fiesta Ware

My secret weapon for this dish is the chicken broth. I made it with two packets of Herb-Ox Sodium Free Chicken bouillon, whisked into 1-1/2 cups of warm water. It’s a tasty broth and adds no sodium to the dish. You can buy 50-count boxes of these bouillon packets; I found mine on Amazon. It also comes in beef and vegetable varieties. I often make my own vegetable broth from scraps, but the beef bouillon packets have come in quite handy.

While I used no salt added canned mushrooms for this dish, you could certainly use fresh. You’ll need to cook them to your liking before adding them to the rice, though, as there’s simply not enough cooking time for the mushrooms to soften otherwise.

And of course, you could also use regular brown or wild rice and cook it well before mixing in the other ingredients. However, my main reason for sharing this particular recipe is to show that some reduction in sodium can still be achieved while enjoying the fast convenience of canned and boxed foods. Those of us striving for a low-sodium lifestyle spend a lot of time cooking food from scratch. It’s nice to get a break now and then.

Print Recipe
Souper-Fungal-Fab-Delicious-Extra-Goopy-Rices
Even though the sound of it is something quite atrocious, this ultra-comforting side dish would please even Mary Poppins' ever-so-proper palate.
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Instructions
  1. In a large saucepan, combine mushroom soup and chicken broth. Do not add a can of water as you normally would to prepare a condensed soup, as the chicken broth takes its place. Heat on a medium setting until the broth is just barely boiling, stirring often to avoid scorching.
  2. Add the dry rice to the saucepan and stir gently to mix it into the broth. Put a lid on the pan and turn the heat down to low for 5 minutes.
  3. After the 5 minutes, turn off the heat. Remove the pan's lid and add the mushrooms to the broth and rice mixture. Stir gently to blend.
  4. Put the lid back on the pan and let it sit for 15 minutes to allow the rice to soak up the broth. If the rice is not fully tender, add a half cup of boiling water, stir gently, and put the pot's lid back on for another 15 minutes. When the rice is tender, serve and enjoy.
Recipe Notes

This recipe makes six 1-cup servings.

 

Leave a Reply

Your email address will not be published. Required fields are marked *