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) 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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Mary Lindsay says
Made tonight with jasmine rice. Followed the recipe exactly and it turned out perfectly! The rice was fluffy, no need for additional time. Planning to put left overs in a vegetable soup tomorrow. Thanks for sharing :)
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
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!
Ania says
Delicious! Rice came out crunchy in few places but I didn’t mind. I used leftover long grain and the rest was cheap white rice from Lidl. Flavours complement each other. I’ve added frozen spinach. So flavoursome and simple. It’s my first new vegan recipe this year. I usually just cook same stuff. So glad this was the one. Highly recommended. Thank you Mel 💚
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.
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 but rice does tend to freeze very well.
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.