Mushroom Rice
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
1 hr
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Servings
6
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Calories
257 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Mushroom Rice
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A delicious mushroom filled rice side or main dish.
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Ingredients
- 2 ½ cups (250g) mushrooms sliced
- 1 cup (128g) diced carrots
- 1 medium onion minced
- 5 cloves garlic minced
- 2 tablespoons unsalted butter
- ½ teaspoon cayenne pepper
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup (210g) rice uncooked (long grain or basmati)
- 1 ½ cups (375ml) vegetable broth
- ½ cup (125ml) heavy cream
- ½ tablespoon extra virgin olive oil
To garnish
- ¼ cup chopped green onion
Instructions
Baking Instructions
- Preheat the oven to 350 degrees F / 180 degrees C and grease a 9x13 baking dish with butter.
- In a large bowl, combine mushrooms, carrot, onion, garlic, butter, cayenne pepper, salt and pepper.
- Place rice in the baking dish and pour in vegetable broth, heavy cream and oil.
- Then add the mushroom mixture on top of the rice. Cover the baking dish with aluminum foil and place it on top a baking tray set on the middle rack of the oven.
- Bake for 50 minutes, then remove and garnish with green onions.
- Toss and serve hot or cold.
Stovetop Instructions:
- For the stovetop version, eliminate the cream and increase vegetable broth to 2 ⅓ cups. You will also need extra olive oil for frying the mushrooms.
- Heat oil in a large skillet. Add mushrooms and fry until golden. Cook in batches if needed, adding a little more oil between each batch. Remove the cooked mushrooms and set aside.
- Add ½ tablespoon of oil and the melted butter to a skillet. Add the onion and saute for 5 minutes or until softened. Stir in carrots and cook for one minute, followed by the garlic and cook for 30 seconds until fragrant.
- Add the rice, followed by a few splashes of broth and mix to deglaze the pan.
- Add the remaining liquid, stir and cover. Bring to a boil, then reduce heat and simmer for about 15 minutes, until all of the liquid is absorbed.
- Remove from the heat, open the lid and place the cooked mushrooms on top of the rice without mixing. Cover and let sit for 10 minutes.
- Remove the lid and stir everything together, fluffing the rice and incorporating the mushrooms throughout.
Notes
- Choose high-quality fresh mushrooms. They should smell fresh and not be slimy.
- Rinse the rice before cooking. It removes a layer of starch and will give you a fluffier rice dish.
- Use long grain white rice or boost the flavor with aromatic rice such as basmati or jasmine.
- Short grain rice has more starch and is not recommended for this recipe.
- Replace the mushrooms and carrots with vegetables of your choice to customize the flavors of this dish.
- If cooking on the stovetop, eliminate the cream and increase the vegetable stock.
- When sautéing mushrooms, cook them in batches so they caramelize.
- When reheating, add additional liquid (water or broth) as needed to bring the rice back to the right consistency.
- Cooking with the lid on (stovetop) or covered in foil (oven) allows steam to develop so the rice cooks properly.
- Storage - keep in an airtight container inside the fridge for 5 days.
- There are 9 WW Blue Plan SmartPoints in one serving of this.
Nutrition Information
Show Details
Calories
257kcal
(13%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
32mg
(11%)
Sodium
358mg
(15%)
Potassium
304mg
(9%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
4209IU
(84%)
Vitamin C
5mg
(6%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 358mg | 15% |
| Potassium | 304mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4209IU | 84% |
| Vitamin C | 5mg | 6% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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