Oven Baked Brown Rice with Mushrooms
I got adapted recipe from one in my husband's Joy of Cooking book. It's delicious!
- Preparing Time: 10 minutes
- Total Time: 1 hour
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/4 teaspoon pepper
- 1 clove garlic
- 1 cup brown rice
- 1/2 teaspoon salt
- 1/2 onion
- 2 1/4 cups chicken stock
- 3 tablespoons butter
- 1 1/2 cups mushrooms chopped
- Carbohydrate 31.7921206330441 g
- Cholesterol 20.6515625111054 mg
- Fat 8.82190424574639 g
- Fiber 1.41873120311794 g
- Protein 7.62942824905268 g
- Saturated Fat 4.40105642833316 g
- Serving Size 1 1 Serving (246g)
- Sodium 300.908732072723 mg
- Sugar 30.3733894299262 g
- Trans Fat 0.652102575086873 g
- Calories 237 calories
Preheat oven to 350°. Melt butter in a 2-quart stovetop-to-oven covered skillet or casserole dish on medium heat. Add onions and cook until tender; 5 minutes. Add mushrooms and garlic and cook until mushrooms are lightly browned; 5 to 8 minutes. Add rice and spices and stir until incorporated. Add broth. Bring to a boil; cover and transfer to oven. Bake in the oven until the rice is tender and the stock is absorbed, about 45 minutes to 1 hour. Let stand, covered, for 10 minutes. Serve.
