Baked Brown Rice With Mushrooms Food

BAKED MUSHROOM RICE

Steps:

• Preheat oven to 180C/350F.
• Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.
• Place all the Rice ingredients in a baking pan - 22 x 33 cm / 9 x 13". Mine is 30 x 24 cm / 12 x 9.5" - don't need to be exact here, but don't stray too much from pan size.
• Mix and shake the pan to spread the rice out evenly.
• Spread the mushrooms over the rice - they will be partially submerged but should pretty much cover the whole surface area (to be the "lid" while the rice cooks).
• Drizzle over olive oil.
• Bake for 35 - 40 minutes or until mushroom is golden. Remove from oven and rest for 5 minutes.
• Finishes: Add extra butter (if using) and scallions. Toss through rice. Serve!

EASY BROWN RICE WITH MUSHROOMS

Steps:

• Heat the oil in a large saucepan. Add the garlic and sauté over low heat until golden, about 2 minutes.
• Add the rice and broth. Bring to a slow boil.
• Stir in the mushrooms, then lower the heat and simmer gently until the broth is absorbed, about 30 minutes. If the rice isn't tender to your liking, add 1/2 cup water and simmer until absorbed.
• Stir in the scallions and season gently with salt and pepper (or omit). Let the rice stand off the heat, covered for 10 minutes or so before serving.
• Note: Try fragrant brown Basmati, which makes it extra tasty. Though any long- or medium grain variety, or even an exotic rice blend, work well.

BAKED BROWN RICE

Steps:

• Preheat the oven to 375 degrees F.
• Place the rice into an 8-inch square glass baking dish.
• Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

MUSHROOM RICE

Steps:

• Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

MUSHROOM OVEN RICE

Steps:

• In a large skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. , Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender.

BAKED CHICKEN THIGHS WITH MUSHROOM BROWN RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine mushrooms, celery, onion, rice, and garlic in an ungreased 10-inch baking dish. Sprinkle thyme, poultry seasoning, salt, and pepper on top.
• Add enough water to reserved mushroom liquid to measure 3/4 cup and pour over rice mixture in the baking dish. Place chicken on top, skin-side up. Brush with olive oil and season with salt and pepper to taste. Cover baking dish tightly with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until skin is browned to your preference, 30 to 45 minutes more.

BAKED BROWN RICE

Steps:

• Melt butter in casserole dish.
• Add rice and soups to dish and stir.
• Cover and bake at 350 degrees for 30 minutes.
• Remove from oven and sprinkle top with Parmesan cheese.
• Return to oven and cook, uncovered, for additional 30 minutes.

MUSHROOM AND RICE CASSEROLE

Steps:

• melt butter in a skillet on top of the stove and sauté onions until clear in the butter.
• then add in rice and fry the rice until well colored and slightly browned. (Its kind of like rice a roni).
• place mixture into a covered casserole dish.
• add consomme`.
• drop in the mushrooms and parsley; add salt and pepper to taste and bake at 350F for about 45 minutes until the mushrooms rise to the top of the rice mixture.
• uncover and mix the mushrooms and fluff the rice.
• Then serve!

BAKED MUSHROOM RICE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
• Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.

BAKED BROWN RICE WITH MUSHROOMS

Steps:

• Preheat the oven to 350*F. Heat in a 2 quart flameproof casserole or saute pan over medium high heat:
• 3 T olive oil
• Add and cook, stirring, until the mushrooms are lightly browned, about 8 minutes:
• 1-1/2 cups coarsely chopped mushrooms
• 1/2 cup chopped onions
• 1 garlic clove, finely chopped
• Add and stir until coated with fat:
• 1 cup long-grained brown rice
• Add:
• 2-1/4 cups chicken broth
• 1/4 t salt
• 1/8 t pepper
• Bring to a boil. Cover, transfer to the oven, and bake until the liquid is absorbed and rice is tender, about 45 minutes. Let stand, covered, for 10 minutes before serving.

WILD RICE WITH MUSHROOMS

Steps:

• Heat 2 tablespoons butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 minute. Add the chicken broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 minutes.
• Meanwhile, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the button mushrooms, shiitakes and thyme and cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it's dry), season with salt and pepper and cook until the garlic is fragrant, about 1 more minute.
• When the rice is cooked, fluff with a fork and gently fold in the mushroom mixture. Season with salt and pepper. Add to a serving bowl; sprinkle with the parsley.

WILD RICE WITH MUSHROOMS

Steps:

• Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
• While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
• When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.

BAKED MUSHROOM RICE

Steps:

• Combine all ingredients in a 1-1/2-qt. casserole coated with cooking spray. Cover and bake at 350° for 45 minutes or until rice is tender.

BROWN RICE MUSHROOM PILAF

Steps:

• Brown chopped onion and sliced mushrooms in a large saucepan with the olive oil, about 5 minutes.
• Add brown rice and stir to coat in oil.
• Add chicken broth.
• Bring to a boil, then simmer for about 45 minutes or until all liquid is absorbed.

OVEN BROWN RICE WITH CARROTS AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 2-quart casserole dish with cooking spray.
• Stir beef broth, brown rice, carrots, milk, mushrooms, cream of chicken soup, and butter in a bowl until well combined.
• Pour mixture into prepared casserole dish.
• Bake uncovered in preheated oven until liquid is absorbed and rice is tender, about 1 hour.

BROWN MUSHROOM RICE

Steps:

• Mix all ingredients together in a 1-1/2 or 2 quart casserole.
• Cover and bake at 350 degrees for i hour.

BASMATI RICE WITH TURMERIC AND MUSHROOMS

Steps:

• Rinse the rice under cold water very well.
• Place the rice in a large bowl covered with cold water and let it soak for 30 minutes (changing the water after 15 minutes) before proceeding with the recipe.
• Melt butter in a heavy saucepan over medium heat.
• Add in onion, garlic and tumeric powder; saute until JUST beginning to brown (about 2 minutes).
• Add in rice, broth, mushrooms, salt and pepper (if using); bring to a boil.
• Reduce heat to low, cover with a tight fitting lid and simmer until the rice is tender (about 18-20 minutes).
• **NOTE** this rice can also be cooked, covered with a tight-fitting oven proof lid in the oven at 350 degrees for about 30-35 minutes, or until rice is desired tenderness.