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One-pot, Oven Baked Garlic Mushroom Rice. A simple, comforting, no frills kind of meal that you are going to be wanting to make again and again!

THIS RECIPE IS SPONSORED BY USA RICE CANADA

Oven Baked Garlic Mushroom Rice is what's happening today and I am just a little bit excited by it because it involves three of my favourite things:

rice

mushrooms

lots of garlic

It's got a pretty short ingredient list and is really, really easy to make. It is also completely oil-free and gluten-free but still incredibly tasty, pretty budget friendly and really filling (thank you rice!).

Yes! Any meal that involves a combo of hearty rice, mushrooms and garlic is a winner for me.

I'm still absolutely crazy about my Garlic Mushroom Risotto. It's so good, but pretty indulgent and plus you have to stand over it and stir constantly while it cooks. This Oven Baked Garlic Mushroom Rice is a hands off, lightened up, less indulgent garlic, mushroom, rice combo.

I am using U.S grown rice in this recipe because it's about as local as you can get here in Canada. We don't produce it all so most of the rice consumed here originates from the U.S.

I think my family alone keeps the rice producers in business. We eat crazy amounts! Mostly because we love it, but also because it's budget friendly, versatile and kid (or big kid) friendly.

Today it becomes the perfect vessel for all of the mushroomy, garlicky goodness going on in this recipe. Rice win! ????

How to make Oven Baked Garlic Mushroom Rice

One-pot meals are where my life is at lately. When I'm busy I love to just throw everything in and walk away and this is one of those recipes.

Put everything in a large ceramic or glass baking dish cover with foil and bake. Simple as that. Flimsy/thin metal pans won't provide even heating and might affect how the rice cooks.









Healthy & allergy friendly

Rice is a great base for family meals because it's allergy friendly, nutritious, low in calories (about 108 calories per half cup serving), naturally sodium free, cholesterol free and it's a great source of B vitamins, phosphorous, zinc and plant-based protein.

It's also really easy to cook, especially in this Oven Baked Garlic Mushroom Recipe. Your oven does all of the hard work and produces a steaming dish full of garlicky mushroomy goodness which is not only vegan, it's also low in calories, completely oil-free & naturally gluten-free. Plus it's perfect for those watching their sodium intake. Just omit the added salt and use either homemade broth or a low sodium store bought variety.

This is why I am loving this Oven Baked Garlic Mushroom Rice:

You can feed a crowd with it - it makes a pretty big batch anyway but you can double, or triple it easily if you have lots of mouths to feed

Dress it up or down - make it a quick family dinner or be a fancy pants and serve it with a sprinkle of vegan parmesan, a nice crisp salad, some garlic bread and wine

You can make it ahead - mix everything up in the baking dish, cover with foil and pop in the fridge, then you can cook it when you are ready, just be careful that you don't slop the broth all over the place when you remove it from the fridge.

It's perfect for reheating - take the leftovers to work the next day or double it up so that you have a complete meal ready for the next day. I do this a lot so I can have alternate lazy nights ????

Are you ready to be part of this one-pot Oven Baked Garlic Mushroom Rice deliciousness?

You'd be crazy not to so let's do this!

For more vegan rice recipes, check out these great options:

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Oven Baked Garlic Mushroom Rice Melanie McDonald One-pot, Oven Baked Garlic Mushroom Rice. A simple, comforting, no frills kind of meal that you are going to be wanting to make again and again! 4.66 from 49 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 45 mins Total Time 55 mins Course Entree Cuisine vegan Servings 6 servings Calories 286 kcal Ingredients 1x 2x 3x 400g / 2 cups long grain white rice * 400g / 2 cups long grain white rice *

840mls / 3½ cups flavourful broth , I like to use mushroom broth as it has the best flavour. It must be a good tasting broth as this is where a lot of the flavour will come from. 840mls / 3½ cups flavourful broth , I like to use mushroom broth as it has the best flavour. It must be a good tasting broth as this is where a lot of the flavour will come from.

1 medium onion chopped finely 1 medium onion chopped finely

5 - 10 cloves garlic , chopped finely ** 5 - 10 cloves garlic , chopped finely **

1½ teaspoons salt 1½ teaspoons salt

¾ teaspoon ground pepper ¾ teaspoon ground pepper

1 teaspoon dried thyme *** 1 teaspoon dried thyme ***

1 teaspoon dried rosemary *** 1 teaspoon dried rosemary ***

550g / around 6 heaping cups sliced mushrooms 550g / around 6 heaping cups sliced mushrooms INSTRUCTIONS Preheat oven to 380*F Preheat oven to 380*F

Rinse the rice then place it in a large ceramic baking dish. Mine measures 13 x 9 inches****. Rinse the rice then place it in a large ceramic baking dish . Mine measures 13 x 9 inches****.

Add the onions and garlic then the seasoning and herbs. Stir together to evenly distribute then level out. Add the onions and garlic then the seasoning and herbs. Stir together to evenly distribute then level out.

Spread the chopped mushrooms evenly over the top. Spread the chopped mushrooms evenly over the top.

Pour over the broth then cover tightly with tin foil or a tight fitting lid. Pour over the broth then cover tightly with tin foil or a tight fitting lid.

Baked for 45 minutes. Baked for 45 minutes.

Remove from the oven, remove the foil, check the rice is tender. If not give it a stir, cover and return to the oven for another 10 minutes. Remove from the oven, remove the foil, check the rice is tender. If not give it a stir, cover and return to the oven for another 10 minutes.

Once rice is tender remove from the oven. If there is any visible liquid uncover and return to the oven for about 5 minutes and it will evaporate off. Once rice is tender remove from the oven. If there is any visible liquid uncover and return to the oven for about 5 minutes and it will evaporate off.

Serve immediately. Serve immediately. NOTES *Any long grain white rice variety will work including basmati and jasmine. I have not tested this recipe with brown rice. Do not use pre-cooked rice. **I like my rice super garlicky so used 10 cloves. Feel free to lower this amount if you aren't so much of a garlic fan. *** I like the combo of thyme and rosemary. You can use whatever herbs you have available though. Just use a similar quantity. ****My baking dish measures 13 x 9 inches and is ceramic. You will need one of a similar size. Any smaller and it might not all fit in. Bear in mind too that if you use a metal pan the heat will conduct differently and the rice might not cook as evenly. Ceramic or glass is recommended for optimum results. ________________________________________________________ DID YOU MAKE THIS RECIPE?

If you did, be a ☆ and let me know what you think by rating it and commenting below. Tag me on Instagram too. I am @avirtualvegan and my hashtag is #avirtualvegan ________________________________________________________ NUTRITION Serving: 1 serving Calories: 286 kcal Carbohydrates: 61 g Protein: 8.5 g Fat: 0.9 g Sodium: 481 mg Fiber: 2.4 g Sugar: 3.4 g Vitamin A: 300 IU Vitamin C: 7.4 mg Calcium: 50 mg Iron: 3.8 mg Tried this recipe? Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan Get my Top 10 reader's favourite recipes e-Cookbook FREE!

This Oven Baked Garlic Mushroom Rice recipe is sponsored by USA Rice Canada. Thank you for continuing to support the brands who help make this site possible.



