I would say this deserves some extra credit for being so easy. It is no effort to make this as a side dish for a meat dish. We really like this; certainly makes boxed rice mix even more unnecessary.
Baked Mushroom Rice
Rice cooks beautifully in the oven - and removes the temptation to lift the lid and peek as it cooks.
Yield: 4 servings (serving size: about 3/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 212
- Calories from fat: 16%
- Fat: 3.7g
- Saturated fat: 0.5g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.4g
- Protein: 5.1g
- Carbohydrate: 38.5g
- Fiber: 0.8g
- Cholesterol: 0.0mg
- Iron: 2.1mg
- Sodium: 319mg
- Calcium: 18mg
Ingredients
- 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
Preparation
- 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.
Baked Mushroom Rice Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat, Gluten-Free
- COOKING METHOD: Bake
- OCCASION: Thanksgiving
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
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Boribap (Rice and Barley with Vegetables)
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Baked Rice (Arroz al Horno)
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