Baked Mushroom Rice
This baked Mushroom Rice is a comforting dish made with long grain rice and cremini mushrooms - simple to put together, with flavors that are undeniably droolworthy.
- 1/3 cup butter unsalted
- 1 pound mushrooms sliced 1/4" thick, I used cremini
- 1 small onion chopped
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 2 cloves garlic minced
- 1 1/2 cups long grain rice such as basmati
- 2 teaspoon Italian seasoning
- 2 tablespoon soy sauce low sodium
- 3 cups chicken broth or any type of broth you have
- 1 tablespoon parsley freshly chopped
Preheat Oven: Preheat the oven to 350F.
Cook Mushrooms: In a large skillet or Dutch oven equipped with a lid that fits well or oven safe pot, melt half the butter over medium heat. Add the mushrooms and onion, then season with salt and pepper. Cook until the mushrooms are browned, and the onion becomes translucent and soft. Should take about 5-7 minutes.
Add Rice: Add the garlic and rice. Cook for about 30 seconds, or until the garlic is fragrant. Mix in the Italian seasoning, soy sauce, and chicken broth.
Bake: Cover the skillet or pot with a lid. Transfer it to the oven and bake for 40-50 minutes.
Finish & Serve: Fluff the rice with a fork while mixing in the remaining butter. Garnish with parsley and serve.
Store leftovers, covered in an airtight container for 3-4 days in the fridge.
I do not recommend freezing this dish.
Calories: 229kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 306mg | Potassium: 322mg | Fiber: 1g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg