Baked Shroom Rice Recipes

BAKED MUSHROOM RICE

Steps:

• Preheat oven to 180C/350F.
• Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.
• Place all the Rice ingredients in a baking pan - 22 x 33 cm / 9 x 13". Mine is 30 x 24 cm / 12 x 9.5" - don't need to be exact here, but don't stray too much from pan size.
• Mix and shake the pan to spread the rice out evenly.
• Spread the mushrooms over the rice - they will be partially submerged but should pretty much cover the whole surface area (to be the "lid" while the rice cooks).
• Drizzle over olive oil.
• Bake for 35 - 40 minutes or until mushroom is golden. Remove from oven and rest for 5 minutes.
• Finishes: Add extra butter (if using) and scallions. Toss through rice. Serve!

BAKED MUSHROOM RICE

Steps:

• Combine all ingredients in a 1-1/2-qt. casserole coated with cooking spray. Cover and bake at 350° for 45 minutes or until rice is tender.

EASY MUSHROOM RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish.
• Cover, and bake in the preheated oven for 60 minutes.

MUSHROOM RICE

Steps:

• Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

MUSHROOM OVEN RICE

Steps:

• In a large skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. , Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender.

BAKED SHROOM RICE

Steps:

• Preheat the oven to 350 degrees F.
• Over moderately-high heat in an ovenproof saucepan, melt the butter until the foam subsides. Add the mushrooms and saute until golden brown, 4 to 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the rice and stir constantly until the rice is coated and lightly toasted. Season with salt and pepper. Add the chicken stock and bring up to a boil. Cover with a tight fitting lid and cook on the middle rack in the oven until all the liquid is absorbed and the rice is tender, 17 to 20 minutes. Remove from the oven and let stand, covered, 5 minutes. Fluff with a fork before serving.
• BYOC: Want to get more whole grains in the kids? Try doing this with brown rice and add a little more chicken stock and a little more time.

BAKED MUSHROOM RICE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
• Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.

BAKED MUSHROOM BACON RICE

Steps:

• Pre-heat the oven to 425 F or 220 C.
• If you are using a fan assisted oven, you can cut the heat by about 10 percent.
• In a large skillet, melt the butter and sauté the rice and bacon for two minutes.
• Add the celery, onion and mushrooms.
• Cook and stir for a further 2-4 minutes, until the vegetables just start to soften.
• Pour into a large casserole dish.
• Stir in the broth and garlic.
• Add a generous amount of black pepper and a couple pinches of oregano.
• Mix well.
• Cover and bake for 30 minutes, or until the liquid is absorbed and the rice is cooked.

BAKED ONION RICE WITH MUSHROOMS

Steps:

• Sautee rice in butter. Place in casserole dish with other ingredients.
• Bake covered in a 375 degree oven for 45 minutes or until all liquid is absorbed by rice.