This Miso mushroom brown rice casserole has tons of umami flavor thanks to the miso and mushrooms. It makes the perfect side dish for any meal.
Brown rice was a favorite in my household growing up. But it wasn’t actual brown rice. The dish was made with regular white rice and canned beef broth and consommé which when cooked, the rice turned out brown. It was delicious but made with a lot of ingredients, I prefer not to cook with today, so invented a new vegetarian recipe made with real brown rice.
Cooking with mushrooms
White or cremini mushrooms are my go to for this dish. Personally I like the cremini or brown mushrooms better than the white mushrooms as they seem to have a heartier and more earthy flavor and thus in this dish add a bit more richness to the flavor.
Buy your mushrooms as close to the time you want to cook as possible for ultimate freshness. If you buy them ahead, store in the refrigerator in a brown paper bag or the packaging from the store. They need to breathe a bit and don’t do well when placed fresh in a closed container.
When you are ready to use your mushrooms, they first need to be cleaned. It’s ok to rinse mushrooms in cold water and actually this is the most efficient method for cleaning them. As long as you are using them soon after washing them, they will not be damaged by the water. However, I don’t recommend allowing them to soak in water as they will absorb the water and get soggy and lose their flavor.
Mushrooms can be an ingredient in a variety of dishes or serve them on their own as an excellent side dish. Mushrooms can be eaten raw such as on a salad, but in my opinion their flavors really develop more when coked.
There are a wide variety of edible mushrooms and nutrition may vary by the type of mushroom you eat. However, mushrooms are rich in many different nutrients.
- Antioxidants may provide protection for your body from inflammation and chronic diseases. One antioxidant in mushrooms, selenium is present at the highest level of any other fresh produce.
- Beta glucan a soluble fiber present in mushrooms is associated with reducing cholesterol and improving the health of the heart.
- Mushrooms contain a combination of niacin, riboflavin and pantothenic acid, all B vitamins which are good for the heart.
- One cup of cooked mushrooms provide 1/3 of the recommended daily value of copper which works to make red blood cells as well as supports healthy bones and nerves.
- The potassium in mushrooms works to regulate blood pressure and fluid balance in the body.
Baked Miso Mushroom Brown Rice Casserole
- 1 medium onion chopped
- 2 garlic cloves minced
- 8 oz fresh mushrooms sliced
- 1 T olive oil
- 1¼ cup brown rice
- 1½ cups vegetable broth
- 1 T white miso
- ¼ tsp black pepper
- Preheat oven to 350 degrees.
- Heat olive oil in a skillet and add onion. Cook for 5-8 minutes or until translucent. Add garlic and saute for an additional 30 seconds to release the flavor. Add the mushrooms and cook until mushrooms just begin to soften.
- In a small bowl dissolve miso into 1½ cup of vegetable broth and add black pepper. Spray a 8×8 baking dish or similar size with baking spray. Add rice and veggies to baking dish and add the broth. Stir just enough to disperse ingredients in the baking dish. Place into oven to bake.
- At 45 minutes, check the water level and doneness of the rice. If the rice is still crunchy it needs to cook longer. If all the water has cooked out at this point add ½ cup of water and return the oven to cook another 15 minutes or until rice is done. After this point, if the water cooks up and the rice is still not done, add no more than ¼ cup of water and repeat as needed until rice is cooked.
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