Baked Mushroom Rice

Baked mushroom rice is a delicious one-pot dish where fragrant rice is baked with earthy mushrooms, herbs, and flavorful broth. This comforting recipe offers rich, savory flavors and a perfectly tender texture.

I have another post on the blog about a one-pot mushroom peas rice recipe made in a manual pressure cooker.

However, this version of the mushroom rice recipe is to the next level and baked. An oven-cooked rice has all flavors of spices and mushrooms in it. Cooked with the juices of mushrooms. This can be the best broth ever to cook the rice.

I'm not a great fan of cooking rice in an open pot when adding veggies. Instant pots or pressure cookers are the easiest ones to keep all flavors intact when cooking on the stovetop.

Similarly, this baked mushroom rice has won my heart with its simplicity and delicious taste. I can eat this rice all alone without any sides, too :). The magic is that you can also make it completely oil-free. You can also replace white rice with brown rice to give this a healthier twist.

How to make baked mushroom Rice?

Ingredients:

Mushrooms are the main ingredient. Add lots of them. The size will shrink when cooked, but don't worry—it will never be more. I have added bottom mushrooms, which are easily available in any vegetable market. You can also add different varieties of mushrooms according to your taste and availability.

Rice is also another main ingredient. Any variety of rice will do, but I personally like long-grain rice very much. You can also go for Indian Basmati Rice, readily available worldwide in supermarkets or online from Amazon.

Seasoning: For better flavor, Add fresh minced garlic, onion flakes, and garlic powder. You may also add fresh thyme, rosemary, or basil leaves, fresh or dried. Salt and pepper are essential ingredients.

Oil and broth—You can make it totally oil-free by adding olive oil while adding seasoning or mushrooms. You can also add some butter or vegan butter after the rice is cooked. However, this is optional.

Add vegetable broth to the rice and mushrooms for a better taste. If you don't have vegetable stock available, you can always use vegetable broth powder. I use vegan broth powder from the Urban Plateau, and this one is my favorite.

Method of Preparation

This is a quick and easy rice recipe. Just mix all the ingredients in bakeware and set a timer. There is no need to stir in between. Keep the proportion of rice to water as 1 2, i.e., for every 1 cup of rice, add 2 cups of water/ broth / water+broth.

The rice will be fluffy and non-sticky; in the picture, you can see how each rice grain is separate. If you want to add an extra tsp olive oil or butter (vegan) when you take out the dish after baking, add it when it's still hot and give a nice mix with the help of a fork. Garnish with some green onions or cilantro leaves.

Recipe Card for Baked Mushroom Rice

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