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4 Mins delivery
Baked Mushroom Rice
Serves 4
45 mins
251 KcalBaked Mushroom Rice is a heavenly comfort meal that beautifully marries the earthy taste of mushrooms with the aromatic flavour of rice, all perfectly baked to create a sumptuous, one-pan meal. This super easy-to-make recipe is perfect for both weeknights and special occasions, as its rich, savoury flavour profile will surely satisfy your cravings. Saut fresh mushrooms-cremini or button mushrooms, allowing them to lose their moisture and take on a golden colour before mixing them with seasoned rice, with extra garlic and onions, thyme, and soya sauce for depth. The earthy flavours of the mushrooms get soaked into the rice while it bakes in the oven. What makes this recipe so savoury is the layer of cheese atop - frequently mozzarella or parmesan, which is at its golden and crisped best when baked, bringing forth a flavourful richness and varied texture. Then, it is baked until the flavours on their different sides meld into unity, creating a balanced richness of texture and taste. This baked mushroom rice recipe goes best with a salad or grilled vegetables. It can also prove to be an excellent choice for vegetarians. Want meal prep that fills you up and tastes good? Well, this baked mushroom rice will indeed feature in your repertoire of cookbooks.
Ingredients required for Baked Mushroom Rice
- 1 1/2 cup rice
- 650 gms mushroom
- 50 gms butter
- 2-3 garlic cloves
- 1/4 tbsp olive oil
- 1 1/2 cup chicken
- 1 tsp garlic powder
- 3 onion
- Salt
- Black pepper
Cooking steps for Baked Mushroom Rice
- 1Preheat your oven to 180 C (350 F) because we're about to create magic with a baked mushroom rice recipe.
- 2Trust me, the even cooking you'll get is the key to that perfect combo of golden, buttery mushrooms and fluffy, flavorful rice.
- 3Grab those mushrooms and slice them up—don't be shy with the portions; you want enough to blanket the rice in earthy goodness.
- 4Toss the mushroom slices into a large mixing bowl and drizzle on some melted butter (straight from a quick microwave zap).
- 5Add a sprinkle of minced garlic, a pinch of salt, and a generous grind of fresh black pepper.
- 6Give it all a good mix to coat every mushroom in that buttery, garlicky goodness—this step not only makes them taste incredible but also sets them up for that caramelized, golden-brown perfection.
- 7Grab a 22x33 cm (9x13 inch) baking pan—it's the Goldilocks size for this recipe.
- 8Rinse and drain your rice (long-grain or basmati is perfect for this) and spread it out evenly in the pan.
- 9Pour in hot chicken or veggie broth (your call), a splash of soy sauce for umami vibes, and a drizzle of olive oil.
- 10Give it a quick mix so the rice gets cozy in its broth bath, then smooth it out evenly.
- 11Now, take those prepped mushrooms and spread them in a single layer over the rice.
- 12They'll act like a natural lid, trapping steam to cook the rice perfectly while infusing it with their earthy flavour.
- 13For an extra golden finish, drizzle a little more olive oil over the mushrooms—because we're all about those glossy vibes.
- 14Pop the pan into your preheated oven and let it bake for 35-40 minutes.
- 15When the mushrooms turn golden and the rice is soft and perfectly cooked, you'll know it's ready.
- 16The kitchen will smell so good by now that you'll want to dive in immediately, but hold up—let it sit for 5 minutes.
- 17This step lets any remaining liquid soak into the rice, making every bite moist and flavorful.
- 18Feeling indulgent? Stir in a little extra butter for that rich, velvety finish.
- 19Top it off with finely sliced scallions for a pop of freshness and color, and boom—you've got yourself a dish that's as fancy as it is comforting.
- 20Serve this recipe of baked mushroom rice hot, straight from the pan.
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FAQs
Which type of rice is recommended for baked mushroom rice?
Baked mushroom rice requires cooking with long-grain basmati or jasmine rice because these rice grains retain fluffiness and separate once cooked. Short-grain rice can also be used for a stickier feel. Perfectly flavoured rice must be well rinsed before being cooked to eliminate excess starch. Pre-cooked rice must be cooked appropriately and fresh because it may turn too soft during baking.
Can there be other varieties used in the baked mushroom rice?
The recipe is excellent in terms of flexibility; you can choose any variety of mushrooms or a combination you prefer. Button mushrooms, cremini, shiitake, or portobello can all be used to provide unique textures with earthy flavours that complement the food. To give it a more fleshy, rich flavour, don't forget to add wild mushrooms, such as chanterelles or porcini.
How can I prevent the rice from drying out while making the recipe of baked mushroom rice?
To ensure that the rice does not dry out, the liquid to the rice proportion should be correct—in its normal state, this would mean around 2 cups of liquid per 1 cup of uncooked rice. You may also seal the lid with foil or cover it up entirely with a tight-fitting lid when baking, so the rice will tend to steam out when baked. During baking, a small splash of cream or even a handful of grated cheese on top of the dish will give it a much fuller flavour and prevent the rice from drying up.
