Another quick mushroom recipe from my dainty kitchen, baked mushroom rice. I have another post of one-pot mushroom peas rice recipe on the blog. That is an Indian rice recipe and made in a pressure cooker or can be made in the same way with an electric pressure cooker or an instant pot.
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. In fact, cooked with 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 to it. Instant pot or pressure cookers are the easiest ones to keep all flavors intact when you are cooking on stove-top.
Similarly, this baked mushroom rice has won my heart with all simplicity and the delicious taste. In fact, I can eat this rice all alone without any sides too :). And the magic is you can make it completely oil-free also. You can also replace white rice with brown rice to give this a healthier twist
How to make baked mushroom Rice?
Ingredients:
Mushrooms – The main ingredient. Add lots of them. The size will shrink when cooked. Don’t worry it will never be more. I have added bottom mushrooms that are easily available in any vegetable market. You can also add different varieties of mushrooms as per your taste and availability.
Rice – Rice is the main ingredient. Any variety of rice will do good. But I personally like long grain rice very much. You can also go for Indian Basmati Rice which is easily available across the world in supermarkets or you can get online from Amazon.
Seasoning – Add fresh minced garlic for better flavor. Add onion flakes and garlic powder as well. You may also add some fresh thyme, rosemary or basil leaves fresh or dried. Salt and pepper are essential ingredients.
Oil and broth – Though you can make it totally oil-free. But add olive oil while adding seasoning or to mushrooms. You can also add some butter or vegan butter in the end after rice is cooked. However, this is optional.
To the rice and mushrooms, add vegetable broth for better taste. In case you don’t have veg stock available, you can always use veg broth powder. I use vegan broth powder from the urban platter and this one is my favorite one.
Method of Preparation
This is a quick and easy rice recipe. just mix all ingredients in bakeware and set time. No need to stir in between. Keep the proportion of rice to water as 1: 2, i.e. for every 1 cup rice add 2 cups of water/ broth / water+broth.
The rice will be fluffy, non-sticky and in the picture also you can see how each single 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 help of a fork. Garnish with some green onions or cilantro leaves.
Recipe Card for Baked Mushroom Rice
Baked Mushroom Rice
Equipment
- Oven
- Baking Dish
Ingredients
- 1.5 cup rice
- 500 gms Mushroom
- 3 tbsp Olive oil
- 1 tsp garlic powder
- 3 pods fresh garlic mince finely
- 1 tsp Black pepper
- 1 tsp Oregano or any dried/ fresh herb of choice
- Salt to taste
- 2 tbsp onion greens optional: for garnish
- 2 tbsp fresh cilantro optional: for garnish
- 3 cup water + broth/ water / broth
Instructions
- Preheat oven at 200C / 400F.
- Wash and rinse rice nicely.
- Wash and clean mushrooms and chop them to slice or quarters. I have sliced the mushrooms.
- In a mixing bowl add mushrooms, minced garlic and 1 tbsp olive oil.
- Mix well and keep it for 2 – 3 minutes.
- Then transfer the rice to a baking dish.
- Add water/broth, garlic powder, dried herb, olive oil to the baking dish.
- Top it with chopped and seasoned garlic mushrooms.
- Drizzle over the rest of the oil.
- Transfer the baking dish to the oven and bake for 35 minutes.
- Remove from the oven and rest for 5 minutes.
- Garnish with spring onion greens or cilantro leaves and serve hot.
Notes
Nutrition
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