This tasty baked rice recipe has beef broth and mushrooms to make it the perfect savory side dish. It only takes a few minutes to put together and is hands off once it’s in the oven. So it is an easy and delicious addition to a dinner menu.
This baked rice recipe is great as an addition to a Sunday supper or would even be a wonderful addition to a holiday menu. However, it is easy enough to make to put it on regular rotation if you want.
I have been digging through my grandma’s recipe boxes and enjoying all of the handwritten recipes. This one took a minute to decipher because there were a couple of different version written on one card without a clear notes.
Once I figured out what the card was trying to say, I couldn’t wait to make it. Apparently this was once a staple and church potlucks and went by names like church lady rice or mushroom rice.
We made it and roasted butternut squash as a side for grilled steaks and we all fell in love. The rice was tender and fluffy with lots of savory flavor.
I think it would be great with roasts, meatloaf, briskets and more. It would work especially nice when you already have the oven on for something else.
Tips for Making the Best Baked Rice
For the liquid in this recipe, you can use 3 cups of low sodium beef broth. Or do what I did and use three cups of water and the appropriate amount of beef base. Better than bouillon or something similar is hand to have on hand for these kinds of recipes.
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I used a standard long grain white rice. It worked great and is really economical. You can also use a converted rice if that is what you happen to have, just start checking the rice after about 45 minutes.
The canned mushrooms are what is usually used and makes this super simple. If you would rather use fresh just slice an 8 oz. carton of mushrooms and sauté them in a bit of butter before adding them to the rice.
Use real butter, not margarine. While margarine will technically work the butter will taste so much better. Unsalted butter is best as there is a fair amount of salt in the beef broth.
You could add chunks of chicken or even some leftover beef to the mix to make a meal out of the rice.
For a vegetarian version of baked rice, just use vegetable broth in place of the beef stock.
Make It Ahead Of Time
You can make this mushroom rice ahead of time. It reheats beautifully.
Cover the dish with plastic wrap and put it in the microwave for a couple of minutes or keep the foil on and put it back in the oven for about 15 minutes to reheat. Then fluff with a fork and serve.
Baked Mushroom Rice
Ingredients
- 1 package dry onion soup mix
- 3 cups low sodium beef broth
- 1 cup uncooked long grain white rice
- ¼ cup unsalted butter
- 8 ounces canned mushrooms
Instructions
- Preheat oven to 350°F and grease a 9×13-inch pan.
- Pour rice evenly over the bottom of pan. Sprinkle with onion soup mix.1 package dry onion soup mix, 1 cup uncooked long grain white rice
- Pour in beef stock and mushrooms.3 cups low sodium beef broth, 8 ounces canned mushrooms
- Dot with bits of butter.¼ cup unsalted butter
- Cover tightly with aluminum foil and bake for an hour or until rice is cooked and liquid is absorbed.
- Fluff with a fork and serve.
Video
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Love this recipe! I got it over 40 years ago from a neighbor at a potluck dinner- been making it ever since!
Isn’t it fabulous?!
Do you drain the mushrooms?
No, just dump the whole can in.
Recipe sounds delicious, can you substitute brown rice for the white?
Yes. You’ll want to add an extra 1/3 cup or so of water or beef broth and it will take a little longer to cook. I’d still check it after and hour, but it may take an extra 10 minutes or so.
Tried this recipe tonight but had to make substitutions as I normally do and it was freaking fabulous! I used 10 oz. bag of fresh cremini mushrooms and some browned up stew meat that was extra from a stew earlier this weekend and had to use beef pho broth as hubs used up all my regular beef broth and did not add to our grocery list! Can I just say if you stick to the basics of a recipe you can almost always make safe substitutions that will amaze your taste buds! Thank you so much for this recipe it is a phenomenal rice recipe.
Your version sounds wonderful!! I love playing with recipes like that too. It is fun to use what you have to make something great!
Had this as a side with our prime rib yesterday for Christmas dinner! Everyone raved about how delicious it was. I even had to make it ahead of time for the over space and it was still so moist and rice cooked perfectly! I sautéed fresh mushrooms and used the ×2 recipe and doubled that for an extra large group of family members!!
Such a perfect side for prime rib. I am so glad you liked it!
Doing keto… do you think you could use riced cauliflower??? Would make some adjustments?????
I am sure you could do something similar. I would think you’d need quite a bit less liquid and you wouldn’t have to cook it as long.
I was wondering if you could saute fresh sliced up mushrooms to use instead of canned.
I don’t see why not. I actually made a batch with rehydrated oyster mushrooms yesterday, and it was great that way, too. I think sauteed fresh would be delicious.
Ok, I just have to say, THANK YOU for putting the amounts of the ingredients under the recipe instructions. Why don’t all good blogs do this?! I hate when I’m cooking and have to scroll all the way back up to see how much.
I am so glad you like that! I think it is more convenient too. I need to do that for more recipes.
I’m so happy to have a new rice recipe. I get in a rice rut sometimes and this looks great!
I do too, and this is a great way to change it up!