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 favorite 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) 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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Alex Williams says
Yummy.... definitely add this to our dinner rotation! I did however use Brown Texmati Rice. I adjusted the cooking time to 90min perfect. I based that off the white rice cooking time which I think is approximately double stovetop time. I used the amount of liquid as directed on the rice package 4 1/2cups for 2 cups rice.
A Virtual Vegan says
So glad you enjoyed it Alex and glad to hear it worked well with the brown Texmati rice. Thank you so much for taking the time to leave feedback. It's much appreciated!
Jane Schmidt says
Well, I used brown rice and because it didn’t soften , I had to finished it on the stovetop. Still, it was very delicious and I will certainly make it again.
Lisa says
I made this and I love it! 9 cloves of garlic was perfect for me.just the right amount of broth. Excellent vegan meal and very hearty. Thank you for this recipe, I will make it over and over!!
A Virtual Vegan says
You are welcome Lisa. I'm so glad you enjoyed it!
sandra clark says
can you use precooked rice? or raw ?
A Virtual Vegan says
You can't use pre-cooked rice. It has to be raw.
Kim says
This was yummy. I substituted a half cup of unsweetened almond milk for part of the broth to make it a little creamer. I will definitely make this again!!
A Virtual Vegan says
Thank you Kim. I'm so glad you enjoyed it!
Cadry says
This was such a hearty meal. We loved it.
Mary says
This was delicious Mel!
Katie says
I love how versatile this is! I must have made it 4 times now. Love your recipes Mel!
A Virtual Vegan says
Thanks Katie!
Becky says
Oh, this was amazing!
Tammy says
This is a stupid question... but I cook the rice, then rinse?
A Virtual Vegan says
No you don't cook the rice. Rinse the raw rice straight from the bag. Rinsing just gets some starch off it so it doesn't get so sticky when it cooks. Then it goes in the pan with everything else and cooks in the oven. It's so easy to throw this meal together!
Ivy says
Did we need to add water into the rice?
A Virtual Vegan says
Please read the directions thoroughly. If you follow them exactly you will get great results. There is no water in the recipe, just stock.
Sarah says
I'm with you—I LOVE garlic! The more, the better! Irving and I joke that we can't cook a meal without practically a whole head of it and this was perfect!
JOSIE says
Great recipe! I actually cooked it in a frying pan with a tight fitting lid. I also added a bit of cream at the end.
A Virtual Vegan says
Thank you Josie. So glad you enjoyed it!
Edward Smith says
Hi Mel:
I made this recipe yesterday. I is quite nice. Some mistakes I made are that maybe I should have washed the rice as I found it too sticky. I did rinse it but I think if I washed it, then it might be less sticky. I bought it from bulk bins so maybe the quality was not the highest....
The recipe is quite nice and simple. I wasn't sure I liked it at first but when I was eating my third bowl I thought "Hmmmm, I most like it -- I am on my third bowl!"
One question: is there any sauce you might recommend for this? I was wishing I had some canned mushroom soup type of sauce, but I no longer buy that kind of soup as I find it is too salty and too fatty. But if you could suggest something similar or any other kind of sauce, that would be great!
Thanks for your great recipes and hard work you do on the website. All the best.
Mari says
Loved this
A Virtual Vegan says
Thank you Kim!
Cindy says
I love the simplicity of this recipe! Oh, and the oodles of garlic!! Yum!
A Virtual Vegan says
Thank you Cindy. So glad you enjoyed it!
Uma says
Fabulous as always. Will be a regular in our house now.
Jacqui says
Definitely going to make this! Do you leave your garlic cloves whole or do you chop them?
A Virtual Vegan says
I have made it both ways with the garlic chopped finely and with whole cloves. I think it's slightly better chopped finely. The whole cloves are nice in it but they don't soften up quite as much as I would like in the time it takes the rice to cook. I hope you enjoy it when you try it!
Andrea says
this looks good, we pretty much only use brown rice so I will try it with that and just cook longer- hopefully it turns out! I'll try to let you know when I do make it
Chessie says
This totally rings my bell! I am on a mushroom kick lately, and garlic is always good, so I will definitely try this the next time I stock up on mushrooms. I like your no-fuss oven slant to this, too.
A Virtual Vegan says
Thanks Chessie. I'm always on a garlic and mushroom kick and this really hits the spot. I hope you enjoy it when you get to try it!