Baked Brown Rice

Baked Brown Rice

  • Prep Time: 5 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 4-6
  • About This Recipe

    “Yummy alternative to potatoes. Goes great with anything.”


  • 1cupconverted rice, uncooked
  • 2tablespoonsbutter
  • 1canbeef consomme
  • 1canFrench onion soup
  • 1cansliced mushroom
  • parmesan cheese
  • Directions

  • Melt butter in casserole dish.
  • Add rice and soups to dish and stir.
  • Cover and bake at 350 degrees for 30 minutes.
  • Remove from oven and sprinkle top with Parmesan cheese.
  • Return to oven and cook, uncovered, for additional 30 minutes.
  • Reviews

  • “WOW!This rice is so flavorful and incredibly easy to make!I was looking for something different to take to a cookout.Everyone RAVED about this dish and it immediately disappeared.This is a winner.Thanks for sharing this recipe.:-)”

  • “Fabulous!! I used 4T butter, a 16oz container of french onion soup, 1 t beef bullion, 1/2 t french tyme and a handful of dried mushrooms to the 1 cup instant brown rice. I omitted the parm cheese as BF doesn’t like parm. Very flavorful! Will definently make again.”

  • “Very good. I use one stick of butter and melt. Add one dried onion soup mix to melted butter.
    Let bend well. Add one and 1/2 cups dried rice. Blend. Add two cans beff consomme and a 1/2 can water. Covercasserole and bake 40-45 min. Add beef broth if needed. Awesome family recipe! Enjoy.”

  • “This is awesome. A very flavorful way to prepare rice. The men especially gobbled it down. Thanks!”

  • “East and tasty, and perfect for company. I used a rounded cup of “Uncle Ben’s Converted Original Enriched Parboiled Long Grain Rice” (in the orange box). Don’t forget to add in the sliced mushrooms before baking. Thanks JoAnn!”

  • “Just like my mother made! This is so easy and everyone loves it. We never used the Parmesan Cheese, but it sounds good, so I’ll try it the next time I make this. Also, I have only used regular rice and it turns out perfect everytime.”

  • “I used brown rice and I only had dried onion soup…so I used 1/2 package of that, 1 can beef broth and 4 ounces of water.. did not have consomme either!very good”

  • “I was so excited about this recipe.I have a similar recipe that is delicious but uses chicken.I hate the chicken in that dish but LOVED the rice.I was hoping this would replace that recipe.I was so disappointed.I overcooked this recipe last night by about 1 & 1/2 hours but the rice was still not tender.The rice missed my dinner but I didn’t want to throw it out.The liquid absorbed but the rice was still hard.It is now cooking in my microwave with an added can of chicken broth.It’s been in there for at least fifteen minutes without much success.I wish this had turned out because it was so easy to prepare and it smelled so good.I wouldn’t make it again but I will look for a similar recipe.”

  • “I thought this was very tasty. I used brown rice and found it took longer to cook than listed. About 30 minutes longer for us (maybe I had some stubborn rice?) I also used fresh mushrooms instead of the canned ones. If you are worried about your salt intake you might try low sodium versions of the soups. A keeper!”

  • “This was delicious, and so easy to make. I don’t like mushrooms so I left them out. I also omitted the butter (used non stick spray on the pan, of course)to cut out a little of the fat. I guess you could leave off the cheese for an even lower fat version (but why would you do THAT?! 🙂 )I like the idea of adding green beans. Maybe I’ll try that next time! Thanks for posting this :-)”

  • “This is quite good. I threw some frozen green beans in to add to the visual effect, and was quite pleased with the results. Nice onion taste. Thanks JoAnn for a good recipe.”