This is my absolute favorite rice dish, and one of the easiest casseroles to make! All the ingredients to into a baking dish (my favorite Staub, always!) and bake to a perfectly light, fluffy, mushroom rice casserole with onions that caramelize themselves in the broth and seasonings. YUM.
Hey, gluten free Thanksgiving side dish!
First, though, thank you for all the sweet words about Will! At 3 days postpartum I am totally healed and acclimated to having two children, and everyone is sleeping wonderfully, and the time change was obviously no issue for anyone.
HAHAHAHAHA no what I meant to say was we need a lot of carbs to get through this. So let's start here! This is my version of Mushroom Rice Casserole, an old side dish with consome and beefy flavors and is just SO yummy.
(it's also called stick of butte rice if that tells you anything - YUM)
In this version we definitely have some butter and beef flavor but we also have tons of extra flavor from mushrooms - I went for the blends that aren't a million dollars but ARE a step up from regular white mushrooms.
The onions and mushrooms get roasted on top of the rice, everything bakes together in the oven (so no simmering!), and this works PERFECTLY made in advance for Thanksgiving or another holiday party.
Baked Rice Ingredients
You need! Rice, butter, rosemary, oregano, beef broth, an onion, and whatever mushrooms you like. Definitely some salt, and probably more than you think since rice absorbs a lot of salt as it cooks. We want flavor!
Step By Step Instructions
Start by adding the rice, broth, and oregano and rosemary to a big baking dish or skillet with a lid - something that can go in the oven. Preheat the oven to 375F.
Slice the entire onion thinly, then stir half of the onion slices into the raw rice mixture. Cube half of the butter and toss THAT into the skillet.
It looks weird at this point. Yes. It's still correct.
Now, cover the rice (my skillet, this Staub has a lid, but tin foil works ass well!) and bake it for 30 minutes at 375F while you prepare the mushrooms. Melt the rest of the butter in a little bowl, then stir in the mushrooms and the rest of the onion slices with good sprinkles of salt and pepper.
After 30 minutes, take the rice casserole out of the oven, uncover it and stir it, then smooth it out into one layer. Scatter the mushroom mixture over the top along with any butter from the bowl. The rice will be soupy and uncooked at this point, but you can DEFINITELY taste it and add some pinches of salt if it seems bland. Do that!
Put the rice back in the oven UNCOVERED, and bake it for 30 minutes more. The rice will finish cooking, the mushrooms and onions will roast and get golden brown, and the dish comes together BEAUTIFULLY.
I adore the flavors here. The beefy and buttery rice and spices give a distinctly holiday feel to the dish, and the mushrooms and onions on top are so savory and earthy.
You. Will. Love. This.
Storage and Make-Ahead Instructions
You can a thousand percent make this in advance and heat it up right before you eat, even in the microwave if you need to for the sake of space. The leftovers are great hot or cold, and with gravy drizzled over the whole thing....stahhp.
Leftovers of this rice keep really well in plastic or glass storage containers for up to 5 days. If the rice seems dry when you reheat it, cover it loosely with a damp paper towel to re-steam the rice and bring it back to life.
I give thanks for this, one of the best ever gluten free side dishes. Enjoy it!Print
Perfect for Thanksgiving or other large meals, this can be made ahead, bakes entirely in the oven (so no simmering!), and yields a buttery, flavorful rice dish that everyone will love.
- 2 cups uncooked jasmine rice
- 5 cups beef stock (or a combination of stock and water)
- 1 large onion, thinly sliced
- 1 stick butter
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- 4 ounces mixed sliced mushrooms
- Preheat the oven to 375F.
- In a large ovenproof baking dish (anything with a lid, like my favorite Staub!), combine the rice, stock, half of the onion slices and spices. Cut half of the butter into cubes and scatter over the rice.
- Cover the baking dish (with a lid or foil if you don’t have a lid) and bake the rice for 30 minutes.
- Meanwhile, melt the remaining butter in a small dish. Add the mushrooms and onions to the dish with a sprinkle of salt and stir to combine.
- After 30 minutes, remove the rice from the oven. Uncover it, stir, and taste: the rice won’t be fully cooked at this point but add a few sprinkles of salt if you think it needs it.
- Spread the mushroom mixture on top of the partially cooked rice.
- Return to the oven uncovered and bake for 30 minutes more until the liquid is absorbed and the mushrooms are roasted. Sprinkle once more with salt if desired and serve.
This can be made vegetarian by subbing veggie stock for the beef broth.
Make Ahead: This dish can be made entirely in advance and reheated, covered, in the oven for about 20 minutes at 350F. Alternatively, you can measure everything and make the mushroom mixture, then just assemble and bake the dish on the day you'd like to serve it.
Any mushrooms you like are delicious in this dish; just chop them to be about bite-sized if they are very large.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Bake
- Cuisine: American
Keywords: baked mushroom rice, baked rice, mushroom rice recipe, mushroom rice casserole, mushroom rice