Mushroom Rice

Mushroom Rice 1/2 cup butter divided use 12 ounces sliced mushrooms 1 cup long grain rice uncooked 10 ounce can condensed French onion soup 10 ounce can condensed beef consomme 2 tablespoons chopped parsley Preheat the oven to 425 degrees F. Heat 2 tablespoons of the butter in a large nonstick ovenproof skillet over medium heat. Add the mushrooms to the pan and cook for 5-6 minutes or until tender and browned. Add the rice, French onion soup and beef consomme to the pan. Cut the remaining butter into slices and add it to the pan. Cover the pan and bake for 30 minutes. Uncover the pan and bake for an additional 30 minutes. Fluff the rice with a fork and stir in the parsley, then serve. NOTES If you don't have a nonstick ovenproof pan, use a square baking dish covered with foil, and be sure to coat it with cooking spray so the rice doesn't stick.