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.
Sarah De la Cruz says
I'm with you—I LOVE garlic! The more, the better! Irving and I joke that we can't cook a meal without practically a whole head of it!
A Virtual Vegan says
I'm the same. I buy so much garlic!!!
JOSIE says
Great recipe! I actually cooked it in a frying pan with a tight fitting lid. I also added a bit of cream at the end.
A Virtual Vegan says
Thank you Josie. So glad you enjoyed it!
Edward Smith says
Hi Mel:
I made this recipe yesterday. I is quite nice. Some mistakes I made are that maybe I should have washed the rice as I found it too sticky. I did rinse it but I think if I washed it, then it might be less sticky. I bought it from bulk bins so maybe the quality was not the highest....
The recipe is quite nice and simple. I wasn't sure I liked it at first but when I was eating my third bowl I thought "Hmmmm, I most like it -- I am on my third bowl!"
One question: is there any sauce you might recommend for this? I was wishing I had some canned mushroom soup type of sauce, but I no longer buy that kind of soup as I find it is too salty and too fatty. But if you could suggest something similar or any other kind of sauce, that would be great!
Thanks for your great recipes and hard work you do on the website. All the best.
A Virtual Vegan says
Hi Edward,
Rinsing rice really well is always a good idea as it removes some of the starch making it less sticky. It's also really important that long grain rice is used for this recipe as it is the least sticky kind. Shorter varieties don't give such good results.
As for sauce, I don't usually serve this recipe with sauce and I'm not sure it would work well. Perhaps a drizzle of hot sauce might be nice though. I have served it with some grated vegan cheese on occasion. If you prefer a creamier rice dish you might like this mushroom risotto https://avirtualvegan.com/garlic-mushroom-risotto/
Nico @ yumsome says
This looks super-scrummy, Mel, and I love how easy it is too. I also love your fork - it's so cute! xx
A Virtual Vegan says
Thank you Nico! I love that little fork too. It's just perfect for photos as it isn't shiny!
Nico @ yumsome says
Oh, I know what you mean, Mel: when we got back to Britain, I went straight to our storage unit, and retrieved our very non-shiny flatware. It looks so good in photos, especially for all of the Eastern European recipes I've been shooting for another website!
My MIL really kindly gave me some lovely antique silver spoons to use in my photos too - again, not shiny!
Apart from the matte aspect of your fork, I really love the shape of it. Did you get it in Canada? (Although desperately hoping you're going to tell me you bought it here in the UK before you left!) xx
A Virtual Vegan says
It was from Canada. From Pier One Imports. I swear its the same shop as The Pier. There used to be one in Plymouth but it closed down. I'm not sure if there are others elsewhere in the UK or whether they all closed up shop. The products were all the same style as this Canadian shop and the similarity of the name suggests it may be the same company?
Mari says
Oh, we adore both mushroom and rice! Such a great idea to bake it, I've never tried it but surely will :) thank you for this recipe, love the photos too!
A Virtual Vegan says
Thank you Mari. Let me know what you think if you give it a try!
Sharon says
I'm so excited to give this a try! My family loves mushroom risotto but I rarely make it as I'm always put off the idea of hovering over the stove for half hour. The idea of popping all the ingredients in the oven is so appealing. It sounds just perfect for busy weeknights!
A Virtual Vegan says
It's such a convenient meal plus there's hardly anything to clear up. Bonus! I hope you enjoy it!
Linda from Veganosity says
I want that entire pan!!! Those are three of my favorite ingredients too. It looks amazing!
A Virtual Vegan says
Thanks Linda. I had to be really disciplined to not eat more than I should!
Randi Tisdall says
Mmmm, you had me at garlic! I love anything with mushrooms too, and these pics are beautiful!
A Virtual Vegan says
Thank you Randi!
Cindy says
I love the simplicity of this recipe! Oh, and the oodles of garlic!! Yum!
A Virtual Vegan says
Thank you Cindy. So glad you enjoyed it!
Uma says
Fabulous as always. Will be a regular in our house now.
Natalie | The Tofu Diaries says
I love the fact you haven't scrimped with the mushrooms here, what a gorgeous dish!
A Virtual Vegan says
Thank you so much Natalie. The more mushrooms and garlic the better IMHO!
kim says
I love your recipes!!
A Virtual Vegan says
Thank you Kim!
Jacqui says
Definitely going to make this! Do you leave your garlic cloves whole or do you chop them?
A Virtual Vegan says
I have made it both ways with the garlic chopped finely and with whole cloves. I think it's slightly better chopped finely. The whole cloves are nice in it but they don't soften up quite as much as I would like in the time it takes the rice to cook. I hope you enjoy it when you try it!
Andrea says
this looks good, we pretty much only use brown rice so I will try it with that and just cook longer- hopefully it turns out! I'll try to let you know when I do make it
A Virtual Vegan says
Thank you. I will try it with brown rice at some point and add a note to the recipe when I do. I personally prefer brown rice but my son won't eat it so I always end up cooking with white. I would think it will take at least an hour. Possibly a little longer. You'll just have to keep peeking!
Chessie says
This totally rings my bell! I am on a mushroom kick lately, and garlic is always good, so I will definitely try this the next time I stock up on mushrooms. I like your no-fuss oven slant to this, too.
A Virtual Vegan says
Thanks Chessie. I'm always on a garlic and mushroom kick and this really hits the spot. I hope you enjoy it when you get to try it!