Baked Mushroom Rice

Rice cooks beautifully in the oven - and removes the temptation to lift the lid and peek as it cooks.


4 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 212
Caloriesfromfat 16 %
Fat 3.7 g
Satfat 0.5 g
Monofat 2.6 g
Polyfat 0.4 g
Protein 5.1 g
Carbohydrate 38.5 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 319 mg
Calcium 18 mg


1 tablespoon olive oil
1 cup sliced cremini mushrooms
1 cup uncooked medium-grain rice
1 1/2 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt


Preheat oven to 400°.

Heat oil in a medium nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes. Stir in rice, broth, and salt; bring to a boil. Wrap handle of skillet with foil; cover and bake at 400° for 20 minutes. Uncover; let stand 3 minutes.

Marie Simmons,

Cooking Light

March 2002
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