WP. Peasant / pantry food - canned beans, canned mushrooms, canned cream of mushroom soup, French's canned fried onions. I haven't bought canned mushrooms in decades.
Ingredients
2 tablespoons extra-virgin olive oil
One (13.25-ounce) can mushrooms pieces and stems, drained, rinsed and patted dry
1 small yellow onion (about 5 ounces), diced
1 teaspoon dried thyme
1/2 teaspoon fine salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
1/2 teaspoon garlic powder
2 cups water
1 1/4 cups long-grain white rice, such as basmati, rinsed
One (15-ounce) can white beans, such as cannellini or Great Northern, drained and rinsed, or 1 1/2 cups cooked white beans
One (10.5-ounce) can unsalted condensed cream of mushroom soup
2 tablespoons Worcestershire sauce (optional; may substitute with vegan or gluten-free Worcestershire sauce)
French’s Crispy Fried Onions, for serving
Instructions
1. In a large skillet with a lid, heat the oil over medium heat until shimmering. Add the mushrooms, onion, thyme, salt, pepper and garlic powder and cook, stirring regularly, until the onions begin to soften and turn translucent, 7 to 10 minutes.
2. Add the water, rice, beans, soup and Worcestershire sauce, if using, and bring to a simmer, scraping up any bits that may be stuck to the bottom of the pan. Reduce the heat to low to maintain a simmer, cover and cook, stirring regularly so the bottom of the pan doesn’t burn, until the rice is al dente, 15 to 20 minutes.
3. Remove from the heat and set aside to steam the rice until soft, about 10 minutes. Taste, and season with more salt and/or pepper, as desired. To serve, spoon into bowls and top with French’s Crispy Fried Onions.