BAKED MUSHROOM RICE
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
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 MUSHROOM RICE
Recipe video above. The oven baked version of the wildly popular Mushroom Rice! The idea behind this recipe is that the mushrooms act as a "lid" over the rice as it bakes, and the mushroom juices drip into the rice - best broth ever! The rice is FLUFFY, garlicky and buttery, and the mushrooms are golden brown and juicy inside.
Provided by Nagi
Categories Rice
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 180C/350F.
- Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.
- Place all the Rice ingredients in a baking pan - 22 x 33 cm / 9 x 13". Mine is 30 x 24 cm / 12 x 9.5" - don't need to be exact here, but don't stray too much from pan size.
- Mix and shake the pan to spread the rice out evenly.
- Spread the mushrooms over the rice - they will be partially submerged but should pretty much cover the whole surface area (to be the "lid" while the rice cooks).
- Drizzle over olive oil.
- Bake for 35 - 40 minutes or until mushroom is golden. Remove from oven and rest for 5 minutes.
- Finishes: Add extra butter (if using) and scallions. Toss through rice. Serve!
Nutrition Facts : ServingSize 240 g, Calories 251 kcal
MUSHROOM OVEN RICE
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
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.
BAKED MUSHROOM RICE
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
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
BAKED SHROOM RICE
Provided by Claire Robinson
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Over moderately-high heat in an ovenproof saucepan, melt the butter until the foam subsides. Add the mushrooms and saute until golden brown, 4 to 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the rice and stir constantly until the rice is coated and lightly toasted. Season with salt and pepper. Add the chicken stock and bring up to a boil. Cover with a tight fitting lid and cook on the middle rack in the oven until all the liquid is absorbed and the rice is tender, 17 to 20 minutes. Remove from the oven and let stand, covered, 5 minutes. Fluff with a fork before serving.
- BYOC: Want to get more whole grains in the kids? Try doing this with brown rice and add a little more chicken stock and a little more time.
MUSHROOM RICE
Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g
MUSHROOM & RICE ONE-POT
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
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
BAKED ONION RICE WITH MUSHROOMS
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
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.
BAKED RICE WITH CHICKEN AND MUSHROOMS
This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley. I switched gears, heading in a French direction. It's a great dish for feeding a crowd and also reheats beautifully, so it's worth making the entire batch. Serve with a crisp green salad, juicy wilted spinach or mustard greens, or all-season frozen peas.
Provided by David Tanis
Categories dinner, lunch, grains and rice, main course
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Put chicken pieces on a baking sheet and season generously with salt and pepper. Set aside. Heat oven to 350 degrees.
- Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat. Add onions and cook, stirring, until nicely browned, 8 to 10 minutes, then season with salt. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.
- Add wine and simmer briskly until reduced by half, about 5 minutes.
- Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.) Add broth and bring to a simmer. Check broth for seasoning and adjust.
- Cover pot and cook for 10 minutes over medium heat. Transfer pot to oven and bake for 20 minutes. Finally, remove from oven and let rest for 10 minutes off heat.
- While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes. Add peas, if using, and heat through. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.
- Fluff rice, then top with sautéed mushrooms and serve.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 17 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 898 milligrams, Sugar 4 grams, TransFat 0 grams
BACON MUSHROOM AND RICE BAKE
This casserole may be made with regular white rice, but it is much better using converted rice, as regular rice tends to get too soft when baking, when boiling the rice try not to over cook it (see note on bottom of page). Prep time includes boiling the rice and fying veggies. This is a very tasty rice dish!
Provided by Kittencalrecipezazz
Categories Pork
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 325 degrees.
- Butter a casserole dish.
- Cook the rice, and set aside.
- In a frypan cook bacon until crisp; drain the bacon fat if desired, or just leave in frypan to fry the veggies (you might still have to add in some butter for frying) remove and chop bacon into large pieces and set aside.
- Add in 1/4 cup butter, and saute onion, garlic, celery and green pepper for about 4-5 minutes or until soft.
- Transfer the cooked bacon and sauteed veggies to a large bowl; add in the cooked rice and all remaining ingredients; mix well to combine, adjusting salt and pepper to taste.
- Transfer to a greased casserole dish.
- Bake (covered or uncovered) for about 30-40 minutes.
- **NOTE** if desired sprinkle grated cheddar cheese over the casserole the last 20 minutes of baking.
- Also, for perfrect converted rice, boil 1-3/4 cups water with 1 cup rice and 2 tablespoons butter (double the water, rice and butter if desired) this will give you a not too soft rice, perfect for this or any recipe.
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