Baked Mushroom Rice Recipe

Baked Mushroom Rice Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

With fresh mushrooms and a nice blend of seasonings, this rice recipe complements any meat you serve as a main course. Best of all, it cooks in one pot for a no-hassle dish.—Alcy Thorne, Los Molinos, California

This recipe is:

Diabetic Friendly

[X]

Rate Baked Mushroom Rice Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Baked Mushroom Rice Recipe

Prep: 5 min. Bake: 45 min.

Yield: 4 Servings

5 45 50

Ingredients

1/2 cup uncooked long grain rice
1-1/3 cups reduced-sodium chicken broth
1 cup sliced fresh mushrooms
1 medium onion, chopped
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon lemon-pepper seasoning

Directions

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. Yield: 4 servings.

Nutritional Analysis: One 3/4-cup serving equals 96 calories, trace fat (0 saturated fat), 0 cholesterol, 63 mg sodium, 20 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 vegetable.

Originally published as Baked Mushroom Rice in Taste of Home December/January 1996, p44