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

Mushroom Oven Rice Recipe

Publisher Photo
When I was growing up, my dad, brother and I couldn't wait to get to the table when Mom was serving this delicious rice dish. With lots of fresh mushrooms and celery stirred in, it tastes so good you're sure to want seconds! -Cindy Kufeldt, Orlando, Florida
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 6 servings

Ingredients

  • 1 cup uncooked long grain rice
  • 1/4 cup butter, cubed
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped onion
  • 1 cup sliced fresh mushrooms
  • 1 can (14-1/2 ounces) chicken broth
  • 1/3 cup water
  • 1 to 2 tablespoons soy sauce
  • 1 tablespoon dried parsley flakes

Nutritional Facts

1 serving (3/4 cup) equals 196 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 523 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. 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.
  2. 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. Yield: 6 servings.
Originally published as Mushroom Oven Rice in Taste of Home April/May 2002, p35

Nutritional Facts

1 serving (3/4 cup) equals 196 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 523 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Mushroom Oven Rice

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
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MY REVIEW
Reviewed Mar. 19, 2014

I loved this! I made it with brown rice and dry minced onion and it tastes like a wild rice medley. Yum!! Will definitely be using this often as a side dish recipe.

MY REVIEW
Reviewed Dec. 26, 2013

It was so good! The kids, the men, the women, all loved it.

MY REVIEW
Reviewed Nov. 25, 2013

Great!

MY REVIEW
Reviewed Oct. 16, 2012

This is awesome. We've also added leftover cooked chicken to make it a main course. So easy and so delicious.

MY REVIEW
Reviewed May. 4, 2012

This is my "go to" rice dish for company. It always tastes great, is easy to prepare, and compliments just about any type of meat or fish. The fresh mushrooms are yummy, but I have used canned mushrooms when in a hurry. I've also left them out for picky grandkids. Delicious! I highly recommend it!

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