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
And if you love this recipe subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!
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.
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!
Zach Dickerson says
I love this recipe and have made it several times now. Brown rice works well too, but I cooked it an extra 10 minutes, for 55 in total. Thank you so much for sharing this!
Jana says
This recipe looks AMAZING I can already smell the goodness :) I only have enough mushrooms to make half of the recipe, so I am going to halve the other ingredients too. Would I just cook it for half the time as well? Can’t wait to try!
A Virtual Vegan says
You will still need to cook it for a similar time because that's how long the rice takes to cook. Just make sure you cook it in a smaller dish than recommended as other wise it will be too shallow and won't cook well. Hope you enjoy it!
Margie says
OMG . . That was delish!!! I made it tonight. Half recipe because there is only 2 of us. I layered in some fresh spinach under the mushrooms. 45 mins. Perfect!! So easy too. I added some slivered almonds when serving to make it more pilaffy.. I will definitely make again. This dish has so much potential! Thank you!
A Virtual Vegan says
It sounds perfect. I'm so pleased you enjoyed it!
Felicia says
Hi there! I’d really like to make this but it’s proving difficult to find mushroom stock near where I live as it’s rarely used but vegetarian stock is available. Do you have any options on what I can use to substitute?
A Virtual Vegan says
As long as it's a nice flavourful stock/broth any will do, so just use your favourite brand or whatever is available. I tend to use Pacific mushroom broth all the time because it's my favourite but it's not essential. Even some good quality stock cubes mixed with hot water would probably be ok.
Robin says
Really east to make. Delicious, a real crowd pleaser.
Melissa says
Amazing! Made it tonight!
Wanda says
I plan on making this and including diced, sauted celery to add some crunch. I'm a crunch monster. This sounds so yummy.
Chaton says
I was inspired by this! I made it on a stove top used cilantro for the herbs and used chicken broth so it wasn’t vegan. I sautéed using sesame oil. Still, it was delicious and I’ll definitely make it again!