Other than that, I’d definitely make it again.
I split this in half for the 2 of us, and there was still a lot of rice. This would probably serve 6-8 people easily.
2 c uncooked white rice (I used brown)
1 can cream of mushroom
1 c vegetable broth (I only had chicken so that’s what I used)
1/2 c chopped onion
1/2 c chopped mushrooms
1 t dried parsley (I had some fresh to get rid of, so I used that)
1 t dried oregano
1/4 c butter, melted (I just realized I completely forgot to include this… oops)
salt and pepper to taste
Preheat oven to 400.
In a large bowl, stir together rice, cream of mushroom soup and broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt and pepper. Transfer to a 2 quart baking dish.
Bake for 35-40 minutes. If the rice looks dry before it is tender, add some water. (I added about 1/4 c, but it could’ve used a bit more.)