The Vegan Baked Mushroom Rice is a tasty meal. We made this recipe with long-grain white rice, low-sodium vegetable broth, olive oil, mushrooms, onion, garlic, carrot, frozen peas, thyme, salt, oregano, paprika, black pepper, parsley, and lemon juice. Takes sixty five minutes to make this recipe. You may pair this dish with tomato soup, grilled tempeh, roasted broccoli, crispy chickpeas, garlic green beans, lentil soup, baked tofu, Kale salad, vegan parmesan, or parsley. Store this Vegan Baked Mushroom Rice for four days in the refrigerator.
STATS:
- Total Time: 1 hour 5 minutes
- Serving Size: 1½ cups
- Cuisine: International
- Diet: Vegan
- Course: Main
- Preparation Time: 15 minutes
- Servings: 6
- Cooking Time: 50 minutes
- Calories: 295 kcal
EQUIPMENT:
- 9×13-inch baking dish
- Measuring cups
- Knife
- Cutting board
- Large mixing bowl
- Aluminum foil
- Wooden spoon
- Oven
- Measuring spoons
INGREDIENTS:
- 1½ cups rinsed long-grain white rice
- 8 ounces sliced mushrooms
- 1 tsp dried oregano
- 1 medium diced onion
- 1/2 tsp smoked paprika
- Half cup frozen peas
- 1/2 tsp black pepper
- 2½ cups low-sodium vegetable broth
- 1 tsp dried thyme
- 1 small diced carrot
- Three minced garlic cloves
- Two tbsp olive oil
- 1 tsp salt
- Two tbsp chopped parsley
- 1 tbsp lemon juice
INGREDIENT NOTES:
LONG-GRAIN WHITE RICE:
- They stay fluffy after baking and absorb the vegetable broth well. Rinse well to remove extra starch, then include in the recipe. You may use brown rice as per your preference, but for that, increase baking time.
VEGETABLE BROTH:
- This broth gives more taste to the rice than plain water. You may use water with vegetable bouillon as an alternative.
OLIVE OIL:
- Oil helps the rice stay moist and roast the vegetables properly. Utilize sunflower oil instead for a better option.
MUSHROOMS:
- They give rich umami taste and a satisfying texture to the recipe. You may use white button, cremini, or baby bella as a substitute.
FROZEN PEAS:
- Peas give freshness and a sweet taste to the recipe. You may use frozen corn, green beans, or edamame as another option.
LEMON JUICE:
- It maintains the rich taste and makes the recipe fresh. Include lime juice as an alternative.
INSTRUCTIONS:
- First, lightly cover the dish with olive oil and warm the oven to 375°F.
- Add rinsed rice, mushrooms, onion, garlic, carrots, and peas to the dish.
- Then add smoked paprika, thyme, salt, oregano, black pepper, vegetable broth, and olive oil.
- Stir well to combine the rice and vegetables properly, then cover the dish tightly with foil.
- Bake the recipe for 45 minutes, remove the foil, then gently fluff the rice.
- You may bake the dish uncovered for another 5 minutes to remove extra moisture.
- Include parsley and lemon juice, then cool the rice for 5 minutes.
SERVING SUGGESTIONS:
SALADS:
- Kale Salad
- Garden Salad
- Coleslaw
- Cucumber Tomato Salad
PROTEIN:
- BBQ Seitan
- Baked Tofu
- Crispy Chickpeas
- Grilled Tempeh
SOUPS:
- Tomato Soup
- Lentil Soup
- Roasted Vegetable Soup
- Creamy Cauliflower Soup
VEGETABLES:
- Roasted Broccoli
- Garlic Green Beans
- Roasted Brussels Sprouts
- Steamed Asparagus
GARNISHES:
- Fresh Parsley
- Lemon Wedges
- Vegan Parmesan
- Toasted Pumpkin Seeds
TIPS:
- Rinse the rice properly, then bake to get the fluffy results.
- Tightly cover the baking dish so he steam does not escape.
- Fresh mushrooms give the best texture and taste to the meal.
- Include fresh herbs, then serve to get the maximum freshness.
STORAGE INFORMATION:
FRIDGE:
- Keep the rice in the vessel to store for four days.
FREEZER:
- Freeze the dish in the vessel for 90 days.
FAQs:
Can I use brown rice in the recipe?
- Yes, you may increase to 3 cups of vegetable broth and cook for 80 minutes.
Is including extra vegetables in this rice good?
- Yes, add bell peppers, spinach, or zucchini as per your preference.
Can I prepare this meal earlier?
- Yes, you may assemble the dish several hours in advance and refrigerate till needed to bake.
NUTRITIONAL INFORMATION:
Protein: 7 g
Total Carbs: 49 g
Net Carbs: 45 g
Fiber: 4 g
Total Fat: 8 g
Sodium: 410 mg
Calories: 295 kcal
Potassium: 420 mg
Calcium: 38 mg
Iron: 2.2 mg
Vitamin A: 2,350 IU
