Savory Mushroom Rice Casserole
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.
Servings 4 people
Calories 287kcal
Ingredients
- 1 tablespoon coconut oil or ghee
- 1 small onion chopped (about 1 cup chopped)
- 2 garlic cloves minced
- 8 ounce fresh mushrooms sliced
- 2 ½ cups vegetable broth
- 1 tablespoon red miso also called aka miso or you can use white miso
- 2 tablespoon soy sauce
- ¼ teaspoon black pepper
- 1 ¼ cup brown rice
- Salt optional 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.1 small onion, 2 garlic cloves, 8 ounce fresh mushrooms, 1 tablespoon coconut oil
- In a small bowl dissolve miso into the vegetable broth and add soy sauce and black pepper.2 ½ cups vegetable broth, 1 tablespoon red miso, 2 tablespoon soy sauce, ¼ teaspoon 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.1 ¼ cup brown rice
- 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. This keeps the liquid inside so it cooks the rice instead of evaporating. This is the key to avoiding crunchy baked rice.
- For a crispy top. Uncover the casserole it in the last fifteen minutes of cooking and allow it to crisp up a bit or you can also place it under the broiler for a few minutes.
- Let it rest. When you remove it from the oven, fluff it with a fork and then let it sit for five minutes covered before serving. This allows the rice a bit more time to finish up cooking.
- 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.
Nutrition
Calories: 287kcal | Carbohydrates: 53g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1255mg | Potassium: 401mg | Fiber: 3g | Sugar: 4g | Vitamin A: 318IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg
