One-pot, Oven Baked Garlic Mushroom Rice. A simple, comforting, no frills kind of meal that you are going to be wanting to make again and again!
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THIS RECIPE IS SPONSORED BY USA RICE CANADA
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 of garlic
It's got a pretty short ingredient list and is really, really easy to make. It is also completely oil-free and gluten-free but still incredibly tasty, pretty budget friendly and really filling (thank you rice!).
Yes! Any meal that involves a combo of hearty rice, mushrooms and garlic is a winner for me.
I'm still absolutely crazy about my Garlic Mushroom Risotto. It's so good, but pretty indulgent and plus you have to stand over it and stir constantly while it cooks. This Oven Baked Garlic Mushroom Rice is a hands off, lightened up, less indulgent garlic, mushroom, rice combo.
I am using U.S grown rice in this recipe because it's about as local as you can get here in Canada. We don't produce it all so most of the rice consumed here originates from the U.S.
I think my family alone keeps the rice producers in business. We eat crazy amounts! Mostly because we love it, but also because it's budget friendly, versatile and kid (or big kid) friendly.
Today it becomes the perfect vessel for all of the mushroomy, garlicky goodness going on in this recipe. Rice win! ????
How to make Oven Baked Garlic Mushroom Rice
One-pot meals 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.
Put everything in a large ceramic or glass baking dish cover with foil and bake. Simple as that. Flimsy/thin metal pans won't provide even heating and might affect how the rice cooks.
Healthy & allergy friendly
Rice is a great base for family meals because it's allergy friendly, nutritious, low in calories (about 108 calories per half cup serving), naturally sodium free, cholesterol free and it's a great source of B vitamins, phosphorous, zinc and plant-based protein.
It's also really easy to cook, especially in this Oven Baked Garlic Mushroom Recipe. Your oven does all of the hard work and produces a steaming dish full of garlicky mushroomy goodness which is not only vegan, it's also low in calories, completely oil-free & naturally gluten-free. Plus it's perfect for those watching their sodium intake. Just omit the added salt and use either homemade broth or a low sodium store bought variety.
This is why I am loving this Oven Baked Garlic Mushroom Rice:
- You can feed a crowd with it - it makes a pretty big batch anyway but you can double, or triple it easily if you have lots of mouths to feed
- Dress it up or down - make it a quick family dinner or be a fancy pants and serve it with a sprinkle of vegan parmesan, a nice crisp salad, some garlic bread and wine
- You can make it ahead - mix everything up in the baking dish, cover with foil and pop in the fridge, then you can cook it when you are ready, just be careful that you don't slop the broth all over the place when you remove it from the fridge.
- It's perfect for reheating - take the leftovers to work the next day or double it up so that you have a complete meal ready for the next day. I do this a lot so I can have alternate lazy nights ????
Are you ready to be part of this one-pot Oven Baked Garlic Mushroom Rice deliciousness?
You'd be crazy not to so let's do this!
For more vegan rice recipes, check out these great options:
- Garlic Mushroom Vegan Risotto
- One-Pot Spicy Vegetable Rice
- Teriyaki Instant Pot Rice
- Easy Savoury Rice
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Recipe
Oven Baked Garlic Mushroom Rice
Author:Ingredients
- 400g / 2 cups long grain white rice , or basmati or jasmine (not brown)
- 840mls / 3½ cups flavourful broth , I like to use mushroom broth as it has the best flavour. It must be a good tasting broth as this is where a lot of the flavour will come from.
- 1 medium onion chopped finely
- 5 - 10 cloves garlic , chopped finely
- 1½ teaspoons salt
- ¾ teaspoon ground pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 550g / around 6 heaping cups sliced mushrooms
INSTRUCTIONS
- Preheat oven to 380*F
- Rinse the rice then place it in a large shallow ceramic or glass baking dish (not metal and not really deep). I use a 13 x 9-inch ceramic casserole like in the pictures.
- Add the onions and garlic then the seasoning and herbs. Stir together to evenly distribute then level out.
- Spread the chopped mushrooms evenly over the top.
- Pour over the broth then cover tightly with tin foil or a tight fitting lid. Bake for 45 minutes.
- Remove from the oven, remove the foil, check the rice is tender. If not give it a stir, cover and return to the oven for another 10 minutes.
- Once rice is tender remove from the oven. 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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NUTRITION
This Oven Baked Garlic Mushroom Rice recipe is sponsored by USA Rice Canada. Thank you for continuing to support the brands who help make this site possible.
Pamela says
I made this twice. The second time I added 2 handfuls of finely chopped spinach and kale to the mix before baking. I also replaced 1/4 cup of the broth with soy sauce. It was great. Next time I am also going to add some ground sage. It smells and tastes like Thanksgiving. A great add to my recipe book. 5 Stars. Thank You!
A Virtual Vegan says
Aaaww thank you Pamela. I'm so glad you are enjoying the recipe!
Sian says
I love this recipe!!!
Brittany T says
Would I need to adjust the recipe if I mixed canned beans into the rice? And does it matter that the mushrooms are spread out on top or can I mix that with the rice as well?
A Virtual Vegan says
I think you could mix canned beans into the rice without making any adjustments. I'd keep the mushrooms as a layer on top though. I found that the rice cooked better with them there rather than mixing them in as they create a bit more of a barrier to keep the steam in. You can mix them in before you serve though so it doesn't really make any difference in the end. Hope you enjoy it!
Scott C Ausburn says
This was so good and easy .I have made this at least twice in just the past month. I used brown basmati rice .The first time i made it i used about double the mushrooms as i love mushrooms they are like my meat replacement.The second time i made it added some thinly sliced eggplant .I can think of many other additions to come ; )
A Virtual Vegan says
Ooo love the eggplant addition! So glad you are enjoying the recipe!
Grant says
I did read that you have not tried this with brown rice but what is you best guess as to the changes necessary with brown? Longer cook time? a little more liquid?
A Virtual Vegan says
I haven't tried it but lots of readers have successfully made it with brown rice. From their comments it looks like it takes around 90 minutes to bake in the oven and needs about 4 1/2cups of liquid for the 2 cups rice. I hope you enjoy it! I clearly need to test and publish a brown rice version of this recipe. I think it will be popular!
Heidi says
Hi!
Is it OK to do this in an cast iron pot in the oven as well?heidi
carolan says
super dish many thanks
Kim says
Made this twice now. It’s so good!!! Looking forward to more posts.
A Virtual Vegan says
Thanks Kim. So glad you are enjoying it!
Deedee says
Delightful! I added some frozen spinach and it came out wonderful! I just think spinach and mushrooms go together - like peanut butter and jelly :)
A Virtual Vegan says
You are so right about mushrooms and spinach! A great addition and I'm so glad you enjoyed it!
Jessi says
I made this with long grain brown rice, increasing the liquid accordingly, and it definitely needed to bake for 90 minutes, but it was delicious and a great, easy meal for my family that is newly eating a plant based diet!
A Virtual Vegan says
Glad you enjoyed it Jessi!
Sue says
I just took this out of the oven. It’s delicous!!!! Be forewarned that it is addicting!! I am eating my second bowl. ????It makes a lot. I was wondering if it would freeze well? Thanks!
A Virtual Vegan says
I'm so glad you are enjoying it Sue! I have never tried freezing it but generally rice freezes pretty well so I would imagine it would be ok.
Robin says
Easy and delicious . I did use long grain brown rice .
A Virtual Vegan says
Thank you. Glad you enjoyed it Robin!
Patricia Lambers says
How long did you cook it? I want to use brown rice but some people had trouble with the cooking time.
Please let us know
Thanks!
A Virtual Vegan says
Someone else left a comment a bit further up saying "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."
Hope that helps!
Teagan Unrau says
Made this dish with a friend and it tasted amazing!!! We changed it up a bit though we threw in some chicken and mashed sweet potatoes and used brown rice with no broth but i know ill make it again for sure!
Sian says
Ooh delicious! I am eating yhis right now, as a side to salmon and broccoli.
Sian says
*this*
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.
A Virtual Vegan says
I haven't tested it with brown rice and mention that in my recipe notes. I also state clearly to use white rice in the recipe. I'm sure it would work with brown but it would take much longer in the oven. Probably an hour or maybe more. It might also end up needing more broth to account for the evaporation over the longer cooking period. I'm a little sad that you rated the recipe only 4 stars when you didn't actually follow it but hope it works out better for you next time.
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.