Rice and Mushroom Casserole

READY IN: 1hr 5mins
Recipe by Hey Jude

Great side dish to almost any meat, such as roast chicken, broiled fish, steaks....whatever! I've used up small amounts of leftover veggies in this casserole...peas, chopped cooked broccoli - use your imagination.

Top Review by chickendog

This is great, but next time try using Jasmine rice, Ghee instead of butter, and Kosher or Sea salt. I love dishes like this. Good job.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°. In a skillet over medium heat, cook rice, stirring constantly, until rice is golden, about 5 minutes (it's no mistake that the rice is 'dry fried' so don't add any butter). Pour rice into a 1-quart casserole dish.
  2. In same skillet, in 2 tablespoons hot butter, cook mushrooms, onion and celery until tender, about 5 minutes. Add remaining ingredients and heat to boiling.
  3. Pour mixture from skillet over rice in casserole. Cover and bake 35 minutes or until all liquid is absorbed.
  4. With a fork, lightly toss 2 tablespoons butter into rice mixture until butter is melted and mixture is fluffy.

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