Baked mushroom rice
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Rice absorbs mushroom broth in a covered oven dish with thyme.
European-inspired · dinner, rice · moderate
Servings: 2
Prep: 10 min
Cook: 45 min
Total: 55 min (estimate)
Estimated cost: USD 4 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: No listed major allergens. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 3/4 cup dry long-grain white rice (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 12 ounces mushrooms (340 g, sliced)
- 1 1/2 cups canned white beans (Drained and rinsed; quantities are drained. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 3/4 cups gluten-free vegan vegetable broth (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/2 medium yellow onion (diced)
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
Cooking instructions
- Heat the oven to 375°F/190°C. Heat the olive oil in an oven-safe pot on medium-high and brown the mushrooms and yellow onion for 8 minutes.
- Stir in the dry long-grain white rice and dried thyme for 1 minute, then add the gluten-free vegan vegetable broth and canned white beans. Bring to a simmer.
- Cover tightly and bake for 30 minutes until the rice is tender and the liquid absorbed. Keep the lid on while cooking.
- Rest covered off heat for 5 minutes, then fluff gently and divide between bowls.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.