Miso mushroom brown rice casserole makes the perfect side dish for any meal. An oven-baked rice dish that’s packed with tons of flavor and goes with a variety of dishes.
1tablespoonred misoalso called aka miso or you can use white miso
2tablespoonsoy sauce
¼teaspoonblack pepper
Saltoptional as needed
Instructions
Preheat oven to 350 degrees.
Heat 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 the vegetable broth and add soy sauce and 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. Cover tightly with aluminum foil and place into oven to bake for 60-70 minutes.
When time is up, check the rice after one hour. If the rice is still crunchy it needs to cook longer, if necessary add a small amount of additional water and cook until rice is done.
When brown rice bake is tender, remove from the oven and fluff the rice with a fork. Cover again and let sit for five minutes before serving.
Notes
Use cremini mushrooms – these are the brown ones – for the best flavor!Cook the rice covered to keep the liquid inside so it cooks the rice instead of evaporating. If you want to crisp up the top layer, uncover it in the last fifteen minutes of cooking.Fluff the rice when you remove it from the oven and then let it sit for five minutes covered before serving.Add salt with caution. You will likely not need any! The miso and soy sauce both contain sodium so be sure you taste the rice before adding salt.Store leftovers in an airtight container in the refrigerator for up to five days or in the freezer for up to three months. To reheat, place the rice in a skillet or saucepan with a touch of water and heat over medium heat until heated through. You can also use the microwave.