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Grandma’s Baked Rice With Mushrooms

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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.

Close up of fluffy baked rice with beef broth and mushrooms served on dinner plate.

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.

Slightly yellowed index card with hand written recipe for "rice" on it.

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.

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.

Casserole dish of baked rice after it has been fluffed with a fork.

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.

Can I make this baked rice recipe ahead of time?

You sure can, 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.

More Great Classic Baked Side Dish Recipes

If you are looking for more oven side dish ideas, we have you covered. A lot of our favorites are baked to perfection.

For instance, there is the classic scalloped corn. Both sides of my family have fond memories of this simple but delicious side dish.

Mushroom baked rice served on dinner plate with steak and roasted butternut squash.

Smothered green beans are a huge favorite as well. The green beans are baked in a simple sweet and sour sauce with bacon making them oh so good. We almost always have to make a double batch.

No boil mac and cheese is another favorite around here because it is so easy to put together. The pasta cooks in the cheese and milk so the only thing to clean when it is all said and done is the baking dish.

For more side dish inspiration, check out my full collection of side dish recipes.

Close up of fluffy baked rice with beef broth and mushrooms served on dinner plate.

Baked Mushroom Rice

Carlee
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.
4.82 from 27 ratings
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Side Dishes
Cuisine American
Servings 8 Servings
Calories 85 kcal

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

Nutrition

Serving: 1ServingCalories: 85kcalCarbohydrates: 6gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 15mgSodium: 261mg
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

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Recipe Rating




Di Williams

Monday 1st of January 2024

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.

Carlee

Monday 1st of January 2024

Your version sounds wonderful!! I love playing with recipes like that too. It is fun to use what you have to make something great!

Carissa H.

Tuesday 26th of December 2023

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!!

Carlee

Tuesday 26th of December 2023

Such a perfect side for prime rib. I am so glad you liked it!

Sue

Wednesday 8th of November 2023

Doing keto… do you think you could use riced cauliflower??? Would make some adjustments?????

Carlee

Thursday 9th of November 2023

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.

Julia

Monday 11th of September 2023

I was wondering if you could saute fresh sliced up mushrooms to use instead of canned.

Carlee

Monday 11th of September 2023

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.

Tristen Collins

Thursday 31st of August 2023

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.

Carlee

Thursday 31st of August 2023

I am so glad you like that! I think it is more convenient too. I need to do that for more recipes.