Baked Shroom 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 SHROOM RICE



Baked Shroom Rice image

Provided by Claire Robinson

Time 40m

Yield 6 servings

Number Of Ingredients 6

2 tablespoons unsalted butter
8 ounce shiitakes mushrooms, sliced
2 cloves garlic, minced
1 cup white rice
Kosher salt and freshly cracked black pepper
2 cups low-sodium chicken stock

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.

BAKED MUSHROOM RICE



Baked Mushroom Rice image

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

650g (1.3 lb) mushrooms (, quartered (Note 1))
50g (3.5 tbsp) butter (, melted (hot, not cooled))
2 - 3 garlic cloves (, minced (I use 3 - nice and garlicky!))
Salt and pepper
1.5 tbsp olive oil
1 1/2 cups long grain rice (, uncooked)
1 1/2 cups (375 ml) chicken or vegetable broth (, low sodium)
1 1/4 cups (315 ml) water
1 tsp dried thyme
1 tsp garlic powder
3 shallots / green onions / scallions (, finely sliced)
1 - 2 tbsp butter (, optional)

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

BAKED RICE WITH CHICKEN AND MUSHROOMS



Baked Rice With Chicken and Mushrooms image

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

2 pounds skinless boneless chicken thighs, cut into 2-inch chunks
Salt and pepper
2 tablespoons olive oil
1 large onion, diced (about 1 1/2 cups)
1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
1 bay leaf
1 cup white wine
2 cups basmati rice, soaked for 20 minutes, rinsed and drained
8 ounces king trumpet mushrooms, or a mixture of mushrooms, sliced 1/4-inch thick
4 cups hot chicken broth
3 tablespoons unsalted butter
1 cup frozen peas, cooked for 2 minutes in salted water (optional)
2 small garlic cloves, smashed to a paste with a little salt
3 tablespoons roughly chopped parsley

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

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



Mushroom Rice image

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

2 teaspoons butter
6 mushrooms, coarsely chopped
1 clove garlic, minced
1 green onion, finely chopped
2 cups chicken broth
1 cup uncooked white rice
½ teaspoon chopped fresh parsley
salt and pepper to taste

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

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

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.

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.

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