Mushroom Oven Rice
Elevate your weeknight dinners with this comforting and flavorful Mushroom Oven Rice recipe, a one-pot wonder that’s both simple and satisfying. Tender grains of white or basmati rice soak up the savory richness of vegetable broth, while sautéed cremini or button mushrooms add an earthy depth to every bite. Infused with aromatic garlic, onion, dried thyme, and a hint of bay leaf, this dish comes together effortlessly with a quick bake in the oven for perfectly fluffy, evenly cooked rice. Ready in under an hour, this vegetarian recipe is an excellent main or side dish, dressed up with a sprinkle of fresh parsley for a pop of color and freshness. Perfect for busy nights, this easy oven-baked rice is a must-try for mushroom lovers and fans of fuss-free meals!
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Recipe Information
Ingredients
- 1 cup white or basmati rice
- 2 cups vegetable broth
- 1 cup button or cremini mushrooms
- 2 tablespoons olive oil
- 1 tablespoon butter (optional)
- 3 cloves garlic
- 1 small yellow onion
- 1 teaspoon dried thyme
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the rice under cold water until the water runs clear to remove excess starch, then let it drain well.
Clean the mushrooms with a damp paper towel and slice them into thin pieces.
Dice the onion into small cubes and mince the garlic cloves.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter (if using) in a large oven-safe skillet or Dutch oven over medium heat.
Add the diced onion to the skillet and sauté for about 3 minutes until translucent.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes until the mushrooms release their moisture and begin to brown.
Stir in the rinsed rice, ensuring it is evenly coated in the oil and mixed with the mushrooms.
Sprinkle the dried thyme, salt, and black pepper over the mixture and stir to combine.
Pour in the vegetable broth and add the bay leaf. Stir gently to distribute all ingredients evenly.
Bring the mixture to a gentle simmer, then cover the skillet tightly with a lid or aluminum foil.
Carefully transfer the covered skillet to the preheated oven and bake for 25 minutes.
Remove the skillet from the oven and let it rest, covered, for 5 minutes to allow the rice to finish steaming.
Remove the bay leaf, fluff the rice with a fork, and taste for seasoning. Adjust with additional salt or pepper if necessary.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2312 mg | 101% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 11.4 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1380 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
