Granny’s Brown Rice

(Granny’s Note: This is the recipe I use–good! I use 10x10x2-inch Corning baking dish on top of the stove.)

  • 1 medium to large onion, chopped
  • 1-1/2 cups rice, washed
  • 1 stick (1/2 cup) butter
  • 14.5 oz can cream of mushroom soup
  • 4 beef bouillon cubes (Granny’s Note: I use 2 tablespoons Tones Beef Soup Base)
  • 14.5 oz (soup can) and 29 oz (2 soup cans) boiling water, divided
  • Optional: Mushrooms


  1. Preheat oven to 350 F.
  2. Saute onion and rice in butter, stir.
  3. When light brown, add soup, bouillon, and 14.5 oz water.
  4. Mix well, and add 29 oz water.
  5. Add mushrooms (optional).
  6. Bake for 1 hour or until all liquid is absorbed.

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