Trashy ‘Shroom Rice

There is something about mushroom soup rice. I have eaten this trashy “meal” since I was a kid and when I want comfort food, it hits the spot. This is FBC (Freezer Bag Cooking) friendly and requires no cans of condensed soup.

Trashy ‘Shroom Rice

  • 1 cup instant rice, white or brown
  • 5 Tbsp dry cream of mushroom mix*

Also take:

  • ¾ – 1¼ ounce bag potato chips or favorite chip, crushed
  • 1 Tbsp or 1 packet olive oil

FBC Method:

Bring 1¼ cups water to a near boil, add to rice bag with the oil, stirring. Seal tightly and put in a FBC cozy, let sit for 15 minutes. Cuff bag down, stir and top with crumbled potato chips.

Insulated Mug Method:

Bring 1¼ cups water to boil, add it to an insulated mug with dry ingredients and oil, stir and cover. Let sit for 15 minutes.

Stir and top with crumbled potato chips.

One Pot Method:

Bring 1¼ cups water and oil to boil in a small pot, add in rice mixture. Take off heat, cover tightly and let sit for 15 minutes. In cooler temperatures or at altitude, use a pot cozy.

Stir rice and top with the crushed potato chips.

 Serves 1.
For Dry Cream of Soup options, see these choices:
Dry Cream of Soup Mix (from our homesteading site, use as a powder)
Or buy a dry mix, ready to use as a powder in recipes.
If using brown rice, I recommend the one pot method, as it needs a little extra love, the hot pan and boiling water do the trick.
Weight of dry mix is 5½ ounces plus 1¼ ounces for the potato chips.
On the potato chips? Lays works the best. Thin, greasy and salty……