Baked Onion Mushroom Rice Recipes

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BAKED MUSHROOM RICE



Baked Mushroom Rice image

With fresh mushrooms and a nice blend of seasonings, this rice recipe complements any meat you serve as a main course. Best of all, it cooks in one pot for a no-hassle dish.-Alcy Thorne, Los Molinos, California

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup uncooked long grain rice
1-1/3 cups reduced-sodium chicken broth
1 cup sliced fresh mushrooms
1 medium onion, chopped
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon lemon-pepper seasoning

Steps:

  • Combine all ingredients in a 1-1/2-qt. casserole coated with cooking spray. Cover and bake at 350° for 45 minutes or until rice is tender.

Nutrition Facts :

BAKED ONION & MUSHROOM RICE



Baked Onion & Mushroom Rice image

Make and share this Baked Onion & Mushroom Rice recipe from Food.com.

Provided by Karen..

Categories     White Rice

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (10 1/2 ounce) can condensed cream of mushroom soup
1 (14 ounce) can beef broth
1 (10 1/2 ounce) can condensed French onion soup
2 cups instant rice
1/2 cup butter, melted

Steps:

  • Combine all ingredients in a baking dish or 3 quart casserole dish.
  • Bake at 350° for 30 minutes.

BAKED ONION RICE WITH MUSHROOMS



Baked Onion Rice With Mushrooms image

What a wonderful dish! A good dish to have with any meal! Very easy and also transports well to potluck dinners. Everyone loves this dish!

Provided by Seasoned Cook

Categories     Long Grain Rice

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 cups raw long grain rice
6 tablespoons butter
1 small onion, chopped
1 (10 ounce) beef consomme soup
1 (10 ounce) French onion soup
1 (4 1/2 ounce) jar sliced mushrooms
1/4 teaspoon garlic powder
1/2 cup water
1/2 teaspoon salt

Steps:

  • Sautee rice in butter. Place in casserole dish with other ingredients.
  • Bake covered in a 375 degree oven for 45 minutes or until all liquid is absorbed by rice.

MUSHROOM ONION RICE



Mushroom Onion Rice image

Easy, flavorful rice side dish using canned mushrooms and French onion soup. I grew up eating this once a week.

Provided by Jeff

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 5

2 tablespoons margarine
1 cup long-grain white rice
1 (10.5 ounce) can condensed French onion soup
1 (4 ounce) can canned mushrooms, drained
2 cups water

Steps:

  • Melt margarine in a saucepan over medium heat. Stir in rice and cook just until lightly browned. Mix in soup, mushrooms and water. Bring to a boil. Reduce heat to low, cover and simmer 25 minutes.

Nutrition Facts : Calories 275.6 calories, Carbohydrate 47 g, Cholesterol 2.9 mg, Fat 6.9 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 1.3 g, Sodium 825.8 mg, Sugar 3.6 g

BAKED MUSHROOM RICE



Baked Mushroom Rice image

You can vary this easy rice side dish by adding different spices or meat.

Provided by Maryanne

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 9

2 cups uncooked white rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup vegetable broth
½ cup chopped onion
¼ cup fresh chopped mushrooms
1 teaspoon dried parsley
1 teaspoon dried oregano
¼ cup butter, melted
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
  • Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.

Nutrition Facts : Calories 363.5 calories, Carbohydrate 57.9 g, Cholesterol 20.3 mg, Fat 11.3 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 5.7 g, Sodium 461.9 mg, Sugar 2 g

MUSHROOM OVEN RICE



Mushroom Oven Rice image

When I was growing up, my dad, brother and I couldn't wait to get to the table when Mom was serving this delicious rice dish. With lots of fresh mushrooms and celery stirred in, it tastes so good you're sure to want seconds! -Cindy Kufeldt, Orlando, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1 cup uncooked long grain rice
1/4 cup butter, cubed
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) chicken broth
1/3 cup water
1 to 2 tablespoons soy sauce
1 tablespoon dried parsley flakes

Steps:

  • In a large skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. , Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender.

Nutrition Facts : Calories 196 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 523mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

MUSHROOM & RICE ONE-POT



Mushroom & rice one-pot image

Take a handful of simple storecupboard ingredients and turn them into this hearty comforting supper

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

200g basmati rice
1 tbsp olive oil
1 large onion , chopped
2 tsp chopped rosemary or 1 tsp dried
250g chestnut mushroom , quartered
2 red peppers , sliced
400g can chopped tomato
425ml vegetable stock
handful parsley , chopped

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.

Nutrition Facts : Calories 282 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium

POMEGRANATE BAKED RICE AND ONIONS WITH DILL



Pomegranate Baked Rice and Onions With Dill image

This tangy-sweet casserole is adapted from Shimi Aaron, an Israeli chef also known for his elaborate chocolate babkas. In this colorful dish, a layer of short-grain rice studded with pine nuts and dill is bathed in pomegranate juice and honey, and topped with shingles of red and yellow onions. When it emerges from the oven, the onions glisten like jewels, and the rice is fragrant, tender and a little sticky. Serve this as a meatless main course with a crisp salad, or as scene-stealing side dish alongside a simple roast chicken or fish.

Provided by Melissa Clark

Categories     casseroles, grains and rice, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 14

6 tablespoons unsalted butter or vegan butter, plus more for greasing the pan
3 medium yellow onion, peeled
2 medium red onions, peeled
1 3/4 teaspoons fine sea or table salt, plus more as needed
1/2 cup pine nuts
6 small or 3 large shallots, thinly sliced
1 cup Arborio or other short-grain rice
1 tablespoon baharat (or use another aromatic spice blend, such as garam masala)
1 cup coarsely chopped dill (or use any combination of dill, cilantro and mint), plus more for serving
1 1/2 cups unsweetened pomegranate juice
1/3 cup extra-virgin olive oil
2 tablespoons honey or agave
1 tablespoon freshly ground black pepper
Plain Greek yogurt, for serving (optional)

Steps:

  • Heat oven to 400 degrees and lightly butter a 9-by-13-inch baking dish or large, shallow gratin dish.
  • Coarsely chop one of the yellow onions. Cut the remaining yellow and red onions from root to stem into ¾-inch-thick wedges and set aside.
  • In a large skillet over medium-high heat, combine chopped yellow onion, 2 cups water and a pinch of salt. Bring to a simmer and cook, partly covered, until onions are very tender, 15 to 20 minutes. Drain onions, saving the onion broth. (You should have about ¾ to 1 cup broth.) Transfer onions to a bowl, and set aside broth and onions.
  • In the same skillet (no need to clean it), melt 6 tablespoons butter over medium heat. Add pine nuts and cook, stirring constantly, until golden brown, about 2 to 4 minutes. Stir in shallots and cook until tender, 4 to 6 minutes longer.
  • Add rice and cooked chopped onion. Stir in baharat, 1 teaspoon salt and 3 tablespoons onion broth. Cook, stirring occasionally, until rice softens slightly and absorbs most of the liquid, about 15 minutes. If the mixture starts to stick to the pan, add another tablespoon or two of onion broth.
  • Stir in dill. Spoon rice mixture into the prepared baking dish in an even layer. Shingle onion wedges on top, alternating between red and yellow onions.
  • In a medium mixing bowl, whisk together pomegranate juice, olive oil, honey, pepper, remaining ¾ teaspoon salt and ½ cup onion broth. Pour over the onions and rice.
  • Cover pan with foil and bake for 50 minutes. Uncover pan and continue to bake until the rice is tender and onions are soft, glossy and sticky, about 35 to 45 minutes longer. Serve with yogurt, if you like, and more dill.

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