Baked Mushroom Rice Recipe
Baked Mushroom Rice Recipe photo by Taste of Home

Baked Mushroom Rice Recipe

Publisher Photo
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
TOTAL TIME: Prep: 5 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Bake: 45 min.
MAKES: 4 servings

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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Baked Mushroom Rice in Taste of Home December/January 1996, p44

Nutritional Facts

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.

Reviews for Baked Mushroom Rice

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Oct. 27, 2008

"This is quite tasty. I used brown rice and had to adjust the time, though, and add another 20-30 minutes."

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