3 cups nonfat boiling water
3 teaspoons cream of mushroom soup
2 eggs, beaten
3 tablespoons vegetable oil
1 teaspoon prepared mustard
2 cups whole milk
1 1/2 cups uncooked instant rice
1 cup chopped cooked ham
1 teaspoon red wine
1 1/2 teaspoons red wine vinegar
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon paprika
1 pound sliced onions, sliced
salt and pepper to taste
Bring water to a boil in medium saucepan. Cover, reduce heat to medium, and simmer 30 minutes. Remove saucepan from heat; let cool.
Heat oil in a large saucepan over medium heat. Stir in mushrooms and mushrooms; cook, stirring occasionally, for 5 minutes or until mushrooms are opaque. Stir in water and cream of mushroom soup. Cook, stirring occasionally, for about 15 minutes or until thickened.
Stir rice into saucepan. Bring to a boil. Reduce heat; heat to low. Cover, reduce heat, and simmer 25 minutes.
Meanwhile, whisk eggs and cream of mushroom soup so that egg mixture is slightly thicker than soup. Stir into saucepan with onions, 2/3 cup of the rice stir into egg mixture; stir then stir in 2/3 cup of the mushrooms and tomato soup. Season with salt and pepper.
Serve warm over steak or potato salad or over halved and cooked shrimp.