How To Make Baked Mushroom Rice Recipe
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Serves:
Ingredients
- 2 cups of long-grain white rice
- 4 cups of vegetable broth
- 1 lb of fresh mushrooms, sliced
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
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Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant, about 2 minutes.
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Add the sliced mushrooms to the skillet and cook for another 5 minutes, or until they release their liquid and begin to brown.
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Stir in the rice, thyme, rosemary, salt, and pepper. Cook for 2 minutes, stirring occasionally.
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Transfer the rice mixture to the greased baking dish and spread it evenly.
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Pour the vegetable broth over the rice, making sure it is fully covered.
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Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
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Remove the foil and fluff the rice with a fork. Allow it to sit for a few minutes before serving.
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Garnish with chopped fresh parsley and serve hot.
Nutrition
- Calories : 290kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 1020mg
- Total Carbohydrates : 50g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 6g
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