One-pot, Oven Baked Garlic Mushroom Rice. A simple, comforting, dump-and-bake no-frills meal or side that you will want to make again and again!
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FEATURED COMMENT
"I am not a vegan but was asked to bring a vegan dish to our potluck dinner. Made this with white rice, followed your directions, and what a HIT! All the folks, even fellow carnivores like myself, loved loved loved it! I'm adding it to my holiday and year-round recipe file. Thanks a million for sharing." - Liz ⭐️⭐️⭐️⭐️⭐️ More reviews →
Oven Baked Garlic Mushroom Rice is what's happening today and I am just a little bit excited by it because it involves three of my favourite things:
- rice
- mushrooms
- lots and lots of garlic!
Any meal that involves that combo is a winner for me but when it's also a one-pan dump-and-bake hands-off recipe that goes with anything then it's even better!
One-pot meals like this and my Broccoli Rice Casserole are where my life is at lately. When I'm busy I love to just throw everything in and walk away and this is one of those recipes.
I hope you enjoy it!
Mel x
Let's Make Oven Baked Garlic Mushroom Rice!
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen:
1 - Add everything except the mushrooms and stock to a 9 x 13-inch ceramic or glass baking dish.
2 - Lay the sliced mushrooms across the top, pour over the stock, drizzle with olive oil and a sprinkle of salt and pepper, cover with foil or a lid, then bake.
Important Success Tips
- This recipe is best made with long-grain white rice. Basmati or jasmine rice will also work. It will not work with any other kind of rice without adjustments such as a longer bake time or more or less stock.
- This recipe works best when baked in a 9 x 13-inch ceramic or glass casserole dish. If you use a different size or material (especially metal) it will affect how the casserole cooks and there is a good chance that the rice will not cook evenly/properly or in the time stated.
- The mushrooms must cover the entire surface of the rice when the casserole goes in the oven. They help the rice to cook evenly.
Variations
Try adding some frozen peas or fresh or frozen spinach to the rice mixture before topping with mushrooms. You could also cover the top with shredded vegan cheese once the rice is cooked, then broil it to get a nice bubbly melty top, or top with chopped green onions or crispy fried onions.
Recipe
Oven Baked Garlic Mushroom Rice
Author:Ingredients
- 2 cups (400 grams) uncooked long-grain white rice , or basmati or jasmine (it won't work as written with any other rice)
- 3½ cups (840 mls) vegetable or mushroom stock
- 1 medium onion , diced
- 5 to 10 cloves garlic , minced (adjust amount to suit your tastes)
- 1½ teaspoons fine sea salt , plus a little more for seasoning the top
- ¾ teaspoon ground black pepper , plus a little more for seasoning the top
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 heaping cups (550 grams) sliced mushrooms , white or cremini (chestnut in the UK)
- 3 tablespoons olive oil or melted vegan butter (optional - omit for oil-free)
INSTRUCTIONS
- Preheat oven to 380℉ (190℃).
- Rinse the rice then place it in ceramic or glass 9 x 13-inch baking dish. Note that if you use a dish of a different size, depth, or material the rice may not cook properly/evenly.
- Scatter the onion, garlic and seasonings over the rice then give it a quick stir to distribute evenly.
- Spread the sliced mushrooms evenly over the top of the rice mixture then pour over the stock. It's important that the mushrooms cover the entire surface.
- Drizzle olive oil or melted vegan butter all over the mushrooms (omit for oil-free) then season with a pinch of salt and pepper.
- Cover tightly with foil or a lid and bake for 45 minutes.
- Remove from the oven and check the rice is tender. If not give it a stir, cover and return to the oven for another 10 minutes.
- If there is any visible liquid uncover and return to the oven for about 5 minutes and it will evaporate off.
- Serve immediately.
NOTES
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Sandy says
I made this in a 9x9 baking dish. Cut all ingredients by about 1/3, used jasmine rice and baked at same time/temp. Came out perfect. Used vegan mushroom broth
Melanie McDonald says
So pleased you enjoyed it, Sandy!
Avery says
One of my go-to recipes, I use jasmine rice and homemade stock and it's so fragrant and delicious.
Marie says
This was so delicious I went in for thirds! I can’t wait to have the leftovers for supper tonight. I will definitely be making this for our next family potluck dinner and a side for Easter dinner. Does it freeze well?
Melanie McDonald says
So pleased you enjoyed it! I've never tried freezing it because we always eat it all, but I'm sure it will freeze very well. Rice generally does. Just be very careful to cool it quickly and defrost in the fridge, not on the counter, and only reheat it once (very important for food safety).
Liz Story says
I am not a vegan but was asked to bring a vegan dish to our potluck dinner. Made this with white rice, followed your directions and what a HIT! All the folks, even fellow carnivores like myself, loved loved loved it! I'm adding it to my holiday and year-round recipe file.Thanks a million for sharing.
Skye Gillings says
Did not cook at all when I put it in for 45 mins except for the mushrooms
I put it in again for 20 without tinfoil it cooked a little
Donna says
could vegan ground beef be added to this, put in raw or cook beef first.Thank you.
Melanie McDonald says
Yes. I'd saute it until golden first for the best flavour.
Donna says
Thank You!!!
Marie says
Absolutely delicious , I added Broccoli as someone suggested and it was even better.
Angie Allan says
delicious hot then just as delicious cold the next day. great as a main dish and also as tasty side with buffet food, lovely thank you
Carrie R Rosenblatt says
This recipe came out great, very tasty. I used basil instead of rosemary. And added carrots. It did take longer to cook as I had only brown rice. I like how easy it is to make.