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.
Glenn says
I only had a standard 8oz package of baby bella mushrooms to work with so I halved this recipe and it worked out well. I used an 11" x7"x2" glass baking dish.
anne says
Hi there, this recipe looks like a great side for my thanksgiving dinner. Can I add broccoli? Would that change the amount of broth in the recipe?
thanks!
A Virtual Vegan says
You could add broccoli. It would be great. You wouldn't need to make any changes to the recipe. Hope you enjoy it!
Maria says
I make this often, when I want an easy and delicious dinner! Thanks for your great recipes!
Melanie McDonald says
You're welcome Maria. I'm really pleased you're enjoying it!
Donna Aschacker says
I substituted with brown rice and used 2 tbsp vegan butter over top. It took longer to cook the brown rice but the result was delicious. Great flavor.
Traci says
Did you really suggest butter on a vegan site? Lol!
Christine Lagos says
It’s 2020 there’s tons of vegan butter options!!
Caron says
Loved it and also loved that it’s so easy! Thank you!
Hanna Gesheling says
I almost never have a culinary failure, but this was one. It did not bake correctly; i finally had to put it in a pot on the stove to get the rice to cook through. But more troubling was that the dish had a terrible flavor. Perhaps a step to brown the onion and garlic first was left out; this might have made the dish better. Also, either the author's garlic was incredibly small or the amount is too big--and I love garlic. This was barely edible.
Tara says
One step away from bland. Needs something. I added vegan Worcestershire, a bit of soy sauce, garlic powder, onion powder, some margarine, and a splash of silk. Still, it's not super great. I would say, probably skip this one. Sorry!
Livia says
love this recipe! i used barley instead of rice (i also added some split peas, for protein as well as a bit of colour) and a german potato salad herb mix instead od the rosemary and thyme, and it came out tasting amazing. it eats wonderfully even cold! i'm probably going to be bringing this with me to uni for lunch all the time :)
Kelly Morrissey says
Made this tonight and it turned out great! I used a mix of brown and black rice and the rice turned out al dente on the 45 minute mark. For those who like their rice softer, I could have left it in the oven another 5-7 minutes, perhaps. I will definitely make this again.
Amé says
Could you used risotto rice with this recipe?
A Virtual Vegan says
It hasn't been tested with risotto rice. It might well need the liquid quantity adjusting slightly if you did. It's hard to say without trying it.
Mhairi says
Can you make this with brown rice?
A Virtual Vegan says
I have only tested the recipe with white rice. It will work with brown rice but it will take a lot longer to cook. I would imagine probably 20 - 30 minutes more.
Alocasia says
What a great recipe. We absolutely loved it.
Next I'm going to try the Vegan Meatloaf with Gravy in your VV Ebook. I've often wondered about whether some things should be measured before or after cooking them. Thanks for making that clear.
A Virtual Vegan says
I'm glad you enjoyed it. I hope you enjoy the meatloaf as much!
Alocasia says
This sounds great, and I plan on making it tonight. I'm a little short on mushrooms, and was wondering if I couldn't reconstitute and chop some dried porcini to add with my fresh, and if I could replace some of the broth with the porcini soaking liquid. Thanks.
A Virtual Vegan says
Yes that would be fine. Just keep the overall liquid quantity the same. Enjoy!
Carolyn Madden says
Thyme is such a strong flavor. Is a full teaspoon needed?
A Virtual Vegan says
I think so yes, otherwise I wouldn't suggest it in the recipe. There is a lot of rice to flavour here. You can reduce it if you like though.
Robin says
I really enjoyed this dish. I shared the teceipe and will make it again. Even non -vegan eaters can enjoy this dish.
Beverly Suddard says
Good morning: any chance this recipe could be made with cauliflower rice?
Melanie McDonald says
No definitely not. It would just turn to mush/soup. You might be able to do a variation of it with no liquid, or just a teeny tiny bit of liquid, and a much quicker and hotter cooking time though.
Evan says
This is delicious as a main or a side!
Can leftovers be frozen?
Thanks!
Melanie McDonald says
I'm really pleased you are enjoying it. I haven't tried freezing it. Rice does freeze very well but mushrooms might go a little slimy. Good luck if you try!
Beth says
Hi! I made this yesterday and love it! It's shocking how that giant pile of mushrooms cooks down. The flavor and texture is really great. I will definitely make this again. Mine turned out a bit on the salty side, which I should have predicted due to the vegetable broth I used. I also replaced maybe a half cup of the broth with some white wine because..... wine! Anyway, thank you so much for sharing your wonderful recipes. I have pre-ordered your book.
Melanie McDonald says
I'm so pleased you enjoyed it Beth. White wine is a great addition. And thank you so much for pre-ordering my book! Watch out tomorrow because I am announcing a free gift of a bonus recipe bundle for everyone who has pre-ordered. Details will be in my newsletter and all over my social media, but basically all you have to do is email me (mel@avirtualvegan.com) a screenshot or phone pic of your proof of purchase/order confirmation and I will send it to you.
S Cunningham says
I just made this! Winner, Winner mushroom garlic bake for dinner! I used brown rice & added peas...so so good. Thank you
A Virtual Vegan says
Thank you! I'm so glad you enjoyed it!