Mushroom Oven Rice

"Great recipe. One of my parents favorite dishes. They expect to have this everytime they visit."
photo by Janni402 photo by Janni402
photo by Janni402
Ready In:
1hr 10mins




  • 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.
  • Pour into a greased 1 1/2 quart casserole dish.
  • Stir in the broth, water, soy sauce and parsley.
  • Cover and bake at 350 degrees for 45-50 minutes or until liquid is absorbed and rice is tender.

Questions & Replies

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  1. Daphne2002
    Good rice dish. I used vegetable broth instead of chicken and 8 oz. of sliced mushrooms. It turned out nicely.
  2. dannhill
    I have made this rice dish twice. The first time I used low sodium chicken broth, unsalted butter (both on hand) and minced the onion and celery. Baked it in a casserole dish with a lid. It came out a bit dry and needed salt. Comparing the results w/another Zaar member, it should not have been dry. <br/>Last night I made it again using regular broth, salted butter & chopped not minced onion & celery. Added a couple of turns of pepper & a dash of salt. I put a piece of foil over the same casserole dish and then the lid. It was baked perfectly, it needed a better seal. Moist without being soupy. Both times I used 8 big mushrooms, thickly sliced. <br/>Next time I'll add garlic. Good recipe, a definite repeat. Thanks for sharing.
  3. zoey2121
    This came out pretty well. I omitted the celery and added a few cloves of garlic. Like some other reviewers stated, this definitely took more than 50 minutes to cook. I'd say I had it in the oven for closer to 70 minutes. I used regular chicken broth and lower sodium soy sauce and was fine with the amount of salt in the dish.
  4. Gina Farina
    This is a great little go-to recipe and my family and I give it 5 stars. Simple to make; economical and common ingredients; reasonably fast to prepare; and great taste! I did follow one reviewer's suggestion to make sure it was tightly covered and it indeed came out perfect. I did use low-sodium soy sauce because that's all I had, and I did use regular chicken stock and thought it was perfect for saltiness. I hesitated at the use of the soy sauce and might use only 1/2 next time, but only my personal preference regarding flavor. I also used shallots, as I had a bunch getting old and they needed to be put to use. My family of 3 teenage boys and a husband gobbled this up. This recipe is a keeper -- thanks for posting!
  5. rosemere
    This was delicious. We enjoyed it with salmon with a mango salsa and salad. This rice dish brought it all together. Thanks for sharing.


  1. Okra4540
    Ok, I'm rather surprised at how much I liked this, even though I had to make some changes: I halved the recipe and used an 8 oz can of mushrooms, drained, which I think increased the amount of liquid in the dish, so I ended up baking it for about 75 min. before all the liquid was absorbed. Also I used extra virgin olive oil in place of butter, which I won't do again because it was a bit greasy. Next time I'll follow the recipe as written and use the fresh mushrooms to see how it compares, but I'll definitely be making this dish again. I liked it so much, I ate the leftovers for breakfast!
  2. 49flavours
    I know brown rice is healthy, but I just don't like it plain. This was a very delicious way to make it taste great and will be a new staple recipe in our house! It was a perfect match with grilled salmon. I used vegetable broth instead of chicken broth, and had to bake it for 70 minutes, but it was very easy to make. Thanks!
  3. LonghornMama
    This is a very easy side dish that I make often with marinated baked chicken #102597 since it cooks at the same temperature. Sometimes I add frozen green peas into the cooked rice for color. Thanks, NurseDi, for posting! UPDATE Subbed olive oil for butter with good results
  4. Daphne2002
    Good rice dish. I used vegetable broth instead of chicken and 8 oz. of sliced mushrooms. It turned out nicely.



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