Our Favorite Mushroom Rice
User Reviews
5
Our Favorite Mushroom Rice
Description
This recipe pairs long grain rice cooked with chicken broth and tender vegetables including chopped onions, celery, and sliced mushrooms sautéed in butter. The mixture is seasoned with poultry seasoning, salt, pepper, and fresh parsley before being combined in a baking dish and baked until the top develops a light golden crust.
Baking the assembled rice mixture allows the flavors to meld and adds a pleasant toasted texture on top, complementing the soft, flavorful rice beneath. The butter and broth contribute richness and moisture.
This casserole works well as a side dish to poultry or other mains and can be prepared ahead of time. It offers a comforting and savory mushroom-infused rice option.
For quicker preparation, omitting the baking step is possible though the flavor and texture will be less developed. Adjust liquid and cooking times if using rice varieties other than long grain white rice. Leftovers store refrigerated up to 4 days and freeze up to 2 months.
Ingredients
- 2 cups long grain rice uncooked
- 4 ½ cups chicken broth divided
- 1 large onion chopped
- 3 ribs celery chopped
- 12 ounces mushrooms sliced ¼-inch thick
- 1 tick butter ½ cup
- 2 tablespoons parsley chopped, fresh
- 1 ½ teaspoons poultry seasoning
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking dish.
- Combine rice and 4 cups chicken broth in a medium saucepan. Cover and cook until tender, about 20 minutes.
- While rice is cooking, melt butter in a 10" skillet. Add onions and celery and cook until the onions start to soften. Stir in mushrooms and continue cooking until mushrooms are cooked through.
- Combine rice, seasonings, remaining ½ cup broth, and cooked vegetables in the prepared dish.
- Bake uncovered for 30 minutes.
Notes
- Baking the rice brings out deeper flavor and adds a lightly toasty top layer but can be skipped to save time.
- Adjust liquid quantities and cooking time if using different types of rice than long grain white rice.
- Store leftovers in an airtight container in the refrigerator up to 4 days; freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 169 | 8% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 565mg | 24% |
| Potassium | 252mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 11mg | 12% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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