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.
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- RICE
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- ADD ONIONS & GARLIC
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- ADD SEASONING & HERBS
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- ADD MUSHROOMS & BROTH
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- COVER & BAKE
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- 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.
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.
Jenn says
Bring on the mushrooms! This reminds me of a dish we had growing up, but much healthier. Can't wait to try!
Kim says
This was yummy. I substituted a half cup of unsweetened almond milk for part of the broth to make it a little creamer. I will definitely make this again!!
A Virtual Vegan says
Thank you Kim. I'm so glad you enjoyed it!
Cadry says
This kind of hearty meal speaks to me right now, especially with all of those delicious mushrooms!
Mary Ellen | VNutrition says
This looks delicious Mel! I love one pan meals so I'm totally trying this soon!
Katie says
I love how versatile this is! I love recipes that feed a crowd.
A Virtual Vegan says
Thanks Katie!
Amy Katz from Veggies Save The Day says
I love mushrooms and rice! I can't wait to try this recipe. It looks so easy, too!
A Virtual Vegan says
Thanks Amy. They make the best combo! Hope you enjoy it!
Becky Striepe says
Oh, this looks amazing! I could eat that whole pan.
A Virtual Vegan says
Ha ha, I might have done just that...over a couple of days!
Tammy says
This is a stupid question... but I cook the rice, then rinse?
A Virtual Vegan says
No you don't cook the rice. Rinse the raw rice straight from the bag. Rinsing just gets some starch off it so it doesn't get so sticky when it cooks. Then it goes in the pan with everything else and cooks in the oven. It's so easy to throw this meal together!
Ivy says
Did we need to add water into the rice?
A Virtual Vegan says
All the directions are there with step by step pictures. If you follow them exactly you will get great results. There is no water in the recipe, just broth. It is poured over before it all goes in the oven. The rice is left raw and cooks in the broth in the oven.
Sarah says
Dying to make this! Just wondering how to make the mushroom broth?
A Virtual Vegan says
I tend to cheat and buy mine. It's my favourite thing ever and I use it in nearly everything because it has a lovely deep almost 'beefy' flavour. The brand is called Pacific Foods. It's really common here in Canada and available in most stores with the cartons of broth/stock.I'm pretty sure Pacific Foods is a big brand in the U.S too. If you want to make it yourself though just simmer a big pile of mushrooms with a bay leaf or 2, any odds and ends of herbs you have lying around, maybe an onion, a carrot and a couple cloves of garlic with lots of water in a big pan (or slow cooker) until it's all cooked down, then strain through a sieve, making sure you squeeze all of the juice out of the veggies. It's ideal if you manage to get some older mushrooms reduced at the store. Then you can freeze the broth in pots if you aren't going to use it all. I wash out and keep my big yogurt pots and use those for freezing broth in when I do make it. I hope you enjoy the rice!