Baked Mushroom Rice

Why You’ll Love This Recipe

This baked mushroom rice recipe is simple yet full of flavor, making it a perfect option for a weeknight dinner or even a special occasion. The combination of mushrooms, garlic, and herbs gives the rice a rich, earthy taste, while the baking method makes the rice fluffy and perfectly cooked. It’s an easy, one-pan dish that requires minimal preparation and delivers maximum flavor. Whether served as a side dish or a main course, this baked mushroom rice is sure to become a favorite in your recipe repertoire.

Ingredients

• 1 cup long-grain white rice

• 2 cups vegetable broth (or chicken broth)

• 1 cup mushrooms, sliced (button mushrooms, cremini, or a mix)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C).

2. In a large, oven-safe baking dish, heat the butter and olive oil over medium heat on the stove. Add the chopped onion and sauté for about 2-3 minutes until softened.

3. Add the garlic and sliced mushrooms to the dish and cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.

4. Stir in the rice, thyme, rosemary, salt, and pepper, and cook for 2-3 minutes to allow the rice to lightly toast.

5. Pour the vegetable or chicken broth over the rice mixture, stirring well to combine.

6. Cover the baking dish with aluminum foil and place it in the preheated oven.

7. Bake for 25-30 minutes, or until the rice is tender and has absorbed all the liquid.

8. Once done, remove the foil and fluff the rice with a fork.

9. Garnish with fresh parsley, if desired, and serve.

Servings and timing

• Servings: 4-6

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Add Protein: You can make this dish more substantial by adding cooked chicken, turkey, or even tofu for a vegetarian option.

• Cheesy Version: Top the rice with shredded cheese (like Parmesan or mozzarella) during the last 5 minutes of baking to create a cheesy crust.

• Different Mushrooms: Feel free to use a variety of mushrooms such as shiitake, oyster, or portobello for a richer flavor profile.

• Vegan Version: Use vegan butter and vegetable broth to keep the dish entirely plant-based.

Storage/Reheating

• Storage: Store leftover baked mushroom rice in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave individual portions for 2-3 minutes until heated through.

FAQs

1. Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but you’ll need to adjust the cooking time and liquid. Brown rice takes longer to cook and requires more broth, so be sure to check the rice for doneness and add more liquid if needed.

2. Can I make this dish ahead of time?

Yes, you can prepare the dish up to the point of baking, then cover and refrigerate. When ready to serve, bake it as instructed, possibly adding a little more broth if needed.

3. Can I use different herbs for this recipe?

Absolutely! You can experiment with herbs like sage, oregano, or basil for a different flavor. Fresh herbs can be substituted for dried herbs if preferred.

4. How do I prevent the rice from being too dry?

Ensure that you cover the baking dish with aluminum foil during the baking process. This traps the moisture inside and helps the rice cook evenly.

5. Can I add vegetables to the dish?

Yes, you can add vegetables like peas, carrots, or spinach to make this a more well-rounded meal. Just sauté them with the mushrooms and onions.

6. Can I make this dish without broth?

You can substitute the broth with water if necessary, though using broth will provide more depth of flavor.

7. Is this dish gluten-free?

Yes, this baked mushroom rice recipe is naturally gluten-free as it does not contain any gluten-containing ingredients.

8. Can I make this in a slow cooker?

Yes, you can prepare this dish in a slow cooker. Just combine all the ingredients and cook on low for 2-3 hours or until the rice is tender.

9. How can I make this recipe spicier?

Add a pinch of red pepper flakes or cayenne pepper to the rice mixture to give it a spicy kick.

10. Can I freeze baked mushroom rice?

Yes, this dish freezes well. Store it in an airtight container and freeze for up to 3 months. To reheat, bake it in the oven or microwave until heated through.

Conclusion

Baked Mushroom Rice is a perfect, comforting dish that’s easy to make and full of flavor. The earthy mushrooms, fragrant herbs, and tender rice create a delicious meal that can stand alone or accompany your favorite proteins. Whether you’re preparing a weeknight dinner or need a dish for a special occasion, this recipe will not disappoint. It’s a versatile and simple option that everyone will love.

Baked Mushroom Rice

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Baked Mushroom Rice is a hearty and flavorful dish that combines tender rice with savory mushrooms and aromatic seasonings. The oven-baking process ensures that the rice absorbs all the rich flavors of the mushrooms and herbs, creating a deliciously comforting side or main dish. Ideal for any meal, it offers a perfect balance of earthy flavors and a satisfying texture.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Vegetarian

Ingredients

• 1 cup long-grain white rice
• 2 cups vegetable broth (or chicken broth)
• 1 cup mushrooms, sliced (button mushrooms, cremini, or a mix)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large, oven-safe baking dish, heat the butter and olive oil over medium heat on the stove. Add the chopped onion and sauté for about 2-3 minutes until softened.
3. Add the garlic and sliced mushrooms to the dish and cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
4. Stir in the rice, thyme, rosemary, salt, and pepper, and cook for 2-3 minutes to allow the rice to lightly toast.
5. Pour the vegetable or chicken broth over the rice mixture, stirring well to combine.
6. Cover the baking dish with aluminum foil and place it in the preheated oven.
7. Bake for 25-30 minutes, or until the rice is tender and has absorbed all the liquid.
8. Once done, remove the foil and fluff the rice with a fork.
9. Garnish with fresh parsley, if desired, and serve.

Notes

• Add Protein: You can make this dish more substantial by adding cooked chicken, turkey, or even tofu for a vegetarian option.
• Cheesy Version: Top the rice with shredded cheese (like Parmesan or mozzarella) during the last 5 minutes of baking to create a cheesy crust.
• Different Mushrooms: Feel free to use a variety of mushrooms such as shiitake, oyster, or portobello for a richer flavor profile.
• Vegan Version: Use vegan butter and vegetable broth to keep the dish entirely plant-based.

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 4g
• Sodium: 350mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 10mg