Triple Mushroom Oven Baked Rice

Total Time
48mins
Prep 20 mins
Cook 28 mins

Mushrooms and rice go together like peas and carrots. I liked the use of the more unusal mushrooms in this recipe.

Ingredients Nutrition

Directions

  1. In a large oven-proof dutch oven, let the butter melt over medium heat.
  2. Add in the shallots; cook and stir for about 3 minutes or until they are softened.
  3. Add in the mushrooms; cook and stir until the mushrooms are golden.
  4. Add in the soup mix, rice, and 2 1/4 cups water; stir to combine.
  5. Cover and bake at 350° for 20 minutes.
  6. Take off cover and keep baking about 10-15 more minutes or until the rice is tender and the liquid is absorbed.
  7. Add the parsley and chives; stir and you're ready to serve.

Reviews

(1)
Most Helpful

This recipe came out surprisingly flavorful and moist. My husband really loves mushrooms so this was a big hit. I baked it for about 5 mins. longer at the end than was reccomended because all the liquid wasn't absorbed. I made cream of mushroom sauce to go with it, but it wasn't neceaasry. Thanks for the recipe!

Trish in Queens Claiborne July 29, 2004

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