BAKED MUSHROOM RICE
Recipe video above. The oven baked version of the wildly popular Mushroom Rice! The idea behind this recipe is that the mushrooms act as a "lid" over the rice as it bakes, and the mushroom juices drip into the rice - best broth ever! The rice is FLUFFY, garlicky and buttery, and the mushrooms are golden brown and juicy inside.
Provided by Nagi
Categories Rice
Time 45m
Number Of Ingredients 12
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!
Nutrition Facts : ServingSize 240 g, Calories 251 kcal
BAKED MUSHROOM RICE
You can vary this easy rice side dish by adding different spices or meat.
Provided by Maryanne
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 363.5 calories, Carbohydrate 57.9 g, Cholesterol 20.3 mg, Fat 11.3 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 5.7 g, Sodium 461.9 mg, Sugar 2 g
SHIITAKE MUSHROOM BROWN RICE
Provided by Aaron McCargo Jr.
Categories side-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a large cast iron pan add 1 tablespoon oil over medium heat. Add all the remaining ingredients and combine. Cover with a lid and place in oven for 30 minutes. Fluff rice when ready to serve.
WHOLE-GRAIN MUSHROOM AND KIMCHI BROWN RICE
Did you know that kimchi, a spicy fermented Korean condiment, is a probiotic like yogurt? It's a great ingredient to include in your healthy pantry. A little goes a long way-as in this very flavorful and low-fat side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix the kimchi, soy sauce, sesame oil and sugar in a small bowl or measuring cup until the sugar is dissolved; set aside.
- Heat the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering. Add the mushrooms and 1/8 teaspoon salt and cook, stirring, until the mushrooms release water, about 2 minutes. Lower the heat to medium-low and continue to stir until the mushrooms are lightly browned and soft, about 5 minutes. Add the ginger and garlic and cook, stirring, until fragrant, 1 minute. Add the chicken broth, scraping up any browned bits in the skillet, and simmer until slightly reduced, about 1 minute. Stir in the rice, reduce the heat to low, cover and cook until the liquid is absorbed and the rice is heated through, about 3 minutes. Stir in the kimchi mixture and cook until everything is heated through, about 2 minutes. Transfer to a serving dish and top with the scallions. Serve hot.
Nutrition Facts : Calories 240 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 380 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 6 grams, Sugar 2 grams
BAKED MUSHROOMS WITH SESAME BROWN RICE
Make and share this Baked Mushrooms With Sesame Brown Rice recipe from Food.com.
Provided by Wendys Kitchen
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanch the silverbeet in a large pot of boiling water for 1 minute before draining thoroughly and chopping into small pieces.
- Mix the silverbeet through the rice with the garlic and sesame seeds, and oil and season with sea salt and pepper.
- Fill each mushroom with the rice mixture and place on a baking tray. Bake in the oven for 25 minutes.
Nutrition Facts : Calories 182.4, Fat 10, SaturatedFat 1.4, Sodium 15.4, Carbohydrate 18.9, Fiber 3.3, Sugar 3.1, Protein 7.8
EASY BAKED MUSHROOMS
Bet you've never had mushrooms quite like this! Skipping the deep fryer keeps them low in fat. -Denise DiPace, Medford, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.
Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
BAKED MUSHROOM-SESAME RICE BALLS
Provided by Mark Bittman
Categories Appetizer Vegetarian Party Brown Rice Seed Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- 1. Put the rice in a large pot along with a big pinch of salt. Add enough water to cover by about 1 1/2 inches. Bring to a boil, then adjust the heat so the mixture bubbles gently.
- 2. Cook, stirring occasionally and adding more boiling water if the rice begins to stick to the bottom, until the grains are very tender and burst, about an hour.
- 3. Meanwhile, put the oil in a large skillet over medium-high heat. When it's hot, add the mushrooms, sprinkle with salt and pepper, and cook, stirring occasionally, until dry, lightly browned, and almost crisp, 10 to 15 minutes. When the rice is starchy and very thick, stir in the mushrooms, transfer to a bowl, and let cool in the fridge, at least 45 minutes and up to 24 hours.
- 4. When you are ready to bake the rice balls, heat the oven to 375°F and grease two large baking sheets. Pour the sesame seeds into a shallow bowl. Roll the rice mixture into 1 1/2-inch balls, dip each ball into the sesame seeds to coat it completely, and put the balls 2 inches apart on the prepared pans. Bake the rice balls, turning them as needed, until crisp and golden, 25 to 30 minutes. Serve immediately, passing soy sauce at the table.
SAUTEED MUSHROOMS WITH SESAME AND GINGER
Make and share this Sauteed Mushrooms With Sesame and Ginger recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 tbls. of the peanut oil in a 12" skillet over medium high heat until they shimmer. Add the mushrooms and cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.Increase the heat to high and cook, stirring occasionally, until the liquid has evaporated, about 8 minutes longer. Add the remaining peanut oil, reduce the heat to medium and continue to cook, stirring once every minute, until the mushrooms are dark brown, about 8 more minutes.
- Add the sesame seeds and ginger and cook, stirring constantly, until the ginger is fragrant, about 30 seconds. Add the rice vinegar, sugar and soy sauce and cook, stirring constantly, until the liquid has evaporated, about 30 seconds. Remove from the heat and stir in the sesame oil. Move to a serving dish, sprinkle with the scallions, and serve. Enjoy!
Nutrition Facts : Calories 133, Fat 9.6, SaturatedFat 1.6, Sodium 512.9, Carbohydrate 8.5, Fiber 2.3, Sugar 4.2, Protein 6.8
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- Heat 1 tablespoon olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, for ten minutes, then add the minced garlic. Cook for another 2 to 4 minutes, until the onions are well browned.
- Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry!
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