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

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5 14 20
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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

196 calories: 3/4 cup, 8g fat (5g saturated fat), 20mg cholesterol, 523mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 4g 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


Reviews for Mushroom Oven Rice

AVERAGE RATING
(20)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
lidjzl0
Reviewed Jul. 13, 2016

"Very good recipe.. The only change I make is to add more onion and celery. This is a good dide dish for Thanksgiving."

MY REVIEW
gingerichcook76
Reviewed Feb. 18, 2016

"This is an excellent recipe! I often season and brown some chicken tenders to place on top of the rice."

MY REVIEW
CyndaG
Reviewed Dec. 26, 2015

"I altered the recipe for my personal health concerns. I used olive oil instead of butter. I used parboiled/minute brown rice, I decreased the oven time to about 25 ish minutes and added flax seed. I served it with canned beans to make sure I got enough complete protein. I am on my way out now to buy fresh celery and mushrooms so I can this for dinner. Thnx for posting."

MY REVIEW
peanutsnona76
Reviewed Oct. 10, 2014

"I have been making this dish for several years now, and it is not only delicious, but convenient, as it bakes at the same time and oven temp as many of my chicken recipes. A household favorite."

MY REVIEW
JaniceBaer
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
anchortown68
Reviewed Dec. 26, 2013

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

MY REVIEW
lolohiser
Reviewed Nov. 25, 2013

"Great!"

MY REVIEW
anne.k.stephens
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
kaymcgath
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!"

MY REVIEW
harki1
Reviewed Oct. 13, 2011

"I HAVE MADE THIS RECIPE MANY TIMES & ALWAYS MAKES A GREAT side dish. GOES WELL WITH SWEET & SOUR PORK OR chicken. THANKS CINDY FOR THIS RECIPE."

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