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!
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.
-
- RICE
-
- ADD ONIONS & GARLIC
-
- ADD SEASONING & HERBS
-
- ADD MUSHROOMS & BROTH
-
- COVER & BAKE
-
- DONE!
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, please do checkout my cookbook, and 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!
Oven Baked Garlic Mushroom Rice
Author:
Ingredients
- 400g / 2 cups long grain white rice *
- 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 ceramic baking dish. Mine measures 13 x 9 inches****.
- 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.
- Baked 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
If you did, be a ☆ and let me know what you think by rating it and commenting below. Tag me on Instagram too. I am @avirtualvegan and my hashtag is #avirtualvegan ________________________________________________________
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
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.
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!
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
Melanie McDonald says
I personally rarely ever cook with cast iron because of a medical condition (iron leaches out of cast iron which is good for most people, but not me unfortunately), so I have not tried this recipe in a cast iron pot. I would imagine it will be fine, but it might well cook more quickly. The water might evaporate more quickly too because of the heat from the cast iron. You might need to add a bit more in order for the rice to cook properly. You could follow the recipe as directed, check it after 30 minutes. Eat a couple grains of the rice and see if they are on their way to being cooked and check there is still some moisture there. If the rice is still hard and there is no moisture left, add a cup of boiling water from the kettle, stir, then cover again and allow to cook for 15 mins or so longer or until the rice is tender.
carolan says
super dish many thanks
be sure the rice is not GMO as so much stuff in the usa is...i use Italian rice...
blessings and light
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!