Thai Oven Baked Rice with Shiitake Mushrooms
Elevate your dinner game with this flavorful Thai Oven Baked Rice with Shiitake Mushrooms, a one-pot comfort dish that’s as nutritious as it is delicious. Fragrant jasmine rice is infused with the creamy richness of coconut milk, savory umami from soy sauce, and the bright zing of lime juice, creating a perfect balance of Thai-inspired flavors. Tender shiitake mushrooms add earthy depth, while aromatic garlic, ginger, and optional kaffir lime leaves lend an irresistible fragrance. This oven-baked recipe requires minimal effort and delivers perfectly cooked rice every time, thanks to its hands-off baking method. Garnished with fresh cilantro and green onions, this dish is a visually stunning and flavorful main course or side, perfect for weeknight dinners or casual entertaining. Prepare to savor every spoonful of this vibrant and wholesome fusion of taste and texture!
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Recipe Information
Ingredients
- 1.5 cups Jasmine rice
- 8 oz Fresh shiitake mushrooms
- 1 cup Coconut milk
- 1 cup Vegetable broth
- 3 cloves Garlic cloves
- 1 inch Ginger
- 3 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 2 tablespoons Vegetable oil
- 2 leaves Kaffir lime leaves (optional)
- 2 tablespoons Fresh cilantro
- 2 stalks Green onions
Instructions
Preheat your oven to 375°F (190°C).
Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
Clean and slice the shiitake mushrooms into thin pieces.
Mince the garlic and finely chop the ginger.
In a large oven-safe skillet or Dutch oven, heat the vegetable oil over medium heat.
Add the garlic and ginger to the skillet, sautéing until fragrant, about 1-2 minutes.
Add the sliced shiitake mushrooms and cook for 4-5 minutes until they soften and release their juices.
Add the rinsed jasmine rice to the skillet and stir to coat it in the oil and aromatics.
Stir in the coconut milk, vegetable broth, soy sauce, lime juice, and brown sugar. Mix well to combine.
If using, tear the kaffir lime leaves into pieces and add them to the mixture.
Bring the liquid to a gentle simmer, stirring occasionally.
Once simmering, cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 35-40 minutes, or until the rice is fully cooked and the liquid is absorbed.
Carefully remove the skillet from the oven and fluff the rice with a fork. Discard the kaffir lime leaves if used.
Garnish with freshly chopped cilantro and sliced green onions before serving.
Serve warm and enjoy your Thai Oven Baked Rice with Shiitake Mushrooms!
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2362 mg | 103% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 30.3 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 160 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1862 mg | 40% | |
*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.
