Mushroom and Rice Bake
This Mushroom rice is a comforting and savory side dish that will add a luxurious richness to your meal. Buttery earthy mushrooms with perfectly flavorful rice is what you need for dinner tonight.
Servings: 6 people
Equipment
- 1 large skillet
- 1 13x9 baking dish
Ingredients
- 2 Tablespoons olive oil
- 6 Tablespoons butter divided
- 1 medium onion chopped
- 1 clove garlic minced
- 8 oz sliced mushroom (227g)
- 1½ teaspoon fresh rosemary thinly chopped
- ½ teaspoon salt or to your liking
- 2 cups white long grain rice
- 2½ cups beef broth
- 2 cups boiling water
Instructions
- Preheat oven to 350°F.
- In a large skillet over medium heat add oil and 2 tablespoons butter.
- Add onions and sauté until translucent. Add garlic and continue to cook for 30 seconds.
- Add sliced mushrooms, spices and mix well continuing to cook for 3 more minutes. Turn heat off.
- Melt the remaining butter and pour into the bottom of a 13x9 baking dish.
- Add rice and mix so the rice is covered with the melted butter.
- Pour in broth and water then pour the mushroom mix on top.
- Cover with aluminum foil and bake for 40 minutes.
- Uncover and continue to bake for another 10 minutes until the edges tart to brown and get a little crispy.
- Remove from heat, let it stand for 5 minutes. Fluff with a fork and serve garnished with fresh parsley or green onion.
Notes
- I like to cook to soften the mushroom and onions first as this makes a more flavorful dish.
- If you are in a hurry you can place everything on the casserole, cover and bake.
- Make it a vegan dish by using vegan butter, or all oil, and vegetable broth.
- I prefer using homemade beef broth, it gives a more pleasant flavor than store bought.
- Please check the nutrition disclaimer policy.