Baked Mushroom Rice
User Reviews
5
Baked Mushroom Rice
Description
This recipe begins by tossing sliced mushrooms and chopped onion with olive oil, thyme, bay leaves, and salt in a baking dish, then roasting them at 400°F (205°C) until golden and caramelized, about 20 to 30 minutes. After roasting, some mushrooms are removed for garnish, while the rest remain in the dish to be combined with miso, molasses, and mushroom stock. The washed and soaked basmati rice is mixed in, and the dish is lightly covered before continuing to bake for about 30 minutes, or until the rice is fully cooked and fluffy. After resting for several minutes, the rice is fluffed and the reserved mushrooms and green onions are used as garnish, adding texture and visual appeal.
The results are a fragrant, earthy rice dish with a subtle sweetness from molasses and depth from miso and herbs. The method enhances the natural flavors of the mushrooms while cooking rice gently within the savory liquid. This dish can be served as a side or a main for a vegetarian meal.
Notes include stovetop and brown rice variations as well as low or no oil approaches. Partially covering mushrooms during roasting reduces frying while maintaining caramelization. Adding vegetables, beans, or tofu can increase nutritional range and variation.
Ingredients
- 1.5 tablespoons olive oil
- 14 ounces mushrooms such as white cremini portabella oyster shittake , sliced into 1/4 inch thick slices,
- 2 garlic minced, cloves
- 1 cup onion chopped
- ½ teaspoon thyme dry
- 2 bay leaves optional
- 2 teaspoons miso use chickpea miso to keep it soy free, mellow
- 1 teaspoon molasses or vegan Worcestershire or sweet soy sauce
- 1 cup basmati rice washed and soaked for 10 minutes. (I use extra long Indian basmati rice. The general store bought basmati is much shorter and not as fluffy, white Indian
- 2 ¼ cup stock preferably mushroom stock
- ½ teaspoon salt depending on if the stock is salted, or more
- green onion for garnish
Instructions
- In a 8x10 or similar sized baking dish, add oil. Then add the mushroom, onion, garlic and generous pinch of salt, thyme and bay leaves and toss really well.
- Put the baking dish in oven to bake at 400ºF (205ºC) for 20-30 minutes or Until mushrooms are starting to turn golden. Depending on your baking dish size, the oven and thickness of the mushrooms, this can take anywhere from 20 to 35 minutes.
- Once mushrooms are golden, or golden to preference, take the baking dish out of the oven. Remove some of the mushrooms for garnish.
- Add in miso, molasses and stock and mix in. Mix well so that miso mixes in, by pressing the miso with a spatula.
- Add in the rice and salt. Mix in to even out. Cover the dish lightly with foil or parchment then put back in baking dish, bake about 30 minutes.
- Check if the rice is done at 25 mins mark, else continue to bake. Take dish out of oven. Let sit for 5 minutes.
- Then remove the cover, fluff really well. Garnish with the rest of mushrooms, green onions and serve immediately.
- This baked mushroom rice is a great side to serve on any festive occasion. You can serve it with vegan meatloaf, and some mushroom gravy.Store in the fridge in a closed container for upto 3 days. Reheat in the microwave or oven. Sprinkle some water or broth, cover and reheat
Notes
- To cook on stovetop: sauté mushrooms 6-8 minutes, add herbs and sauces, then rice and broth; cook covered 16-18 minutes on low-medium heat.
- For brown rice: precook rice until al dente, then combine with mushroom mixture and broth and cook a few more minutes until done.
- For low oil, use minimal oil combined with broth or just broth, stirring frequently to prevent sticking.
- Place parchment under mushrooms when roasting to avoid sticking and preserve caramelization.
- Add quick-cooking vegetables, cooked beans, or pressed tofu with the rice to enhance nutrition and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 496mg | 21% |
| Potassium | 444mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
