Baked Mushroom Rice
This Baked Mushroom Rice comes together quickly and easily in one casserole dish. Everything is baked in the oven to fluffy, flavorful perfection. No standing around sautéeing. Glutenfree Nutfree. Soyfree option
Servings: 4
Ingredients
- 1.5 tablespoons olive oil
- 14 ounces mushrooms such as white cremini portabella oyster shittake , sliced into 1/4 inch thick slices,
- 2 garlic cloves minced
- 1 cup chopped onion
- ½ teaspoon dry thyme
- 2 bay leaves, optional
- 2 teaspoons mellow miso ,use chickpea miso to keep it soy free
- 1 teaspoon molasses or vegan worchestershire or sweet soy sauce
- 1 cup White Indian basmati rice, washed and soaked for 10 minutes. (I use extra long Indian basmati rice. The general store bought basmati is much shorter and not as fluffy)
- 2 ¼ cup of stock, preferably mushroom stock
- ½ teaspoon or more of salt depending on if the stock is salted
- Green onion for garnish
Instructions
- In a 8x10 or similar sized baking dish, add oil. Then add the mushroom, onion, garlic and generous pinch of salt, thyme and bay leaves and toss really well.
- Put the baking dish in oven to bake at 400ºF (205ºC) for 20-30 minutes or Until mushrooms are starting to turn golden. Depending on your baking dish size, the oven and thickness of the mushrooms, this can take anywhere from 20 to 35 minutes.
- Once mushrooms are golden, or golden to preference, take the baking dish out of the oven. Remove some of the mushrooms for garnish.
- Add in miso, molasses and stock and mix in. Mix well so that miso mixes in, by pressing the miso with a spatula.
- Add in the rice and salt. Mix in to even out. Cover the dish lightly with foil or parchment then put back in baking dish, bake about 30 minutes.
- Check if the rice is done at 25 mins mark, else continue to bake. Take dish out of oven. Let sit for 5 minutes.
- Then remove the cover, fluff really well. Garnish with the rest of mushrooms, green onions and serve immediately.
- This baked mushroom rice is a great side to serve on any festive occasion. You can serve it with vegan meatloaf, and some mushroom gravy.Store in the fridge in a closed container for upto 3 days. Reheat in the microwave or oven. Sprinkle some water or broth, cover and reheat
Video
Notes
To make this on stovetop: sauté the mushroom for 6-8 mins over medium heat, then add the herbs and sauces and sauté again for a minute. Then add drained rice and broth. Mix and reduce heat to low- medium. Partially cover and cook for 16-18 mins depending on the rice.
To make this with brown rice: Precook the rice until aldente. Add to the baking dish or saucepan which has the golden mushroom. Add 1/4 cup broth, cover and cook for 5 mins. Let sit for another few minutes, then fluff and serve.
Low or no oil: use a mix of 1 tsp oil and 2-3 tbsp broth. Or use just 3 tbsp broth. You will have to stir the mushrooms more so that they don’t stick or dry out. Deglaze with more broth if needed.. Partially cover with parchment during baking the mushrooms to reduce frying. Using parchment under the mushroom will help keeping them from sticking to the pan.
Add veggies or beans: add quick cookies veggies or cooked beans or pressed cubed tofu with the rice. If you add them earlier with the mushroom then the mushroom won’t caramelize well.
Nutrition
Calories: 278kcal | Carbohydrates: 45g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 496mg | Potassium: 444mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg