Oven Brown Rice with Carrots and Mushrooms

Oven Brown Rice with Carrots and Mushrooms

8
CATHYRAE 3

"This is my original recipe and it is super easy and delicious. Add slivered almonds or diced water chestnuts for something extra."

Ingredients 1 h 15 m {{adjustedServings}} servings 230 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray a 2-quart casserole dish with cooking spray.
  3. Stir beef broth, brown rice, carrots, milk, mushrooms, cream of chicken soup, and butter in a bowl until well combined.
  4. Pour mixture into prepared casserole dish.
  5. Bake uncovered in preheated oven until liquid is absorbed and rice is tender, about 1 hour.
Tips & Tricks
Chef John’s Bok Choy Steamed Rice

See how to make steamed rice with fresh boy choy.

Chef John’s Five-Spice Carrots

These roasted carrots are an easy, aromatic, and deliciously different side dish.

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Reviews 8

  1. 11 Ratings

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LISAMR
11/16/2012

I put a whole can of soup, and added some onions, and cooked it 5 min more...yum!

Missy Thoensen
12/5/2013

This was an easy recipe to make with simple ingredients. The flavor was a nice compliment to the chicken I made. The only issue I had was with the amount of cooking time. It took the dish an hour and 25 minutes to cook down at the directed 350 degrees. But once it was done, the dish was nice and creamy.

Schoofness
9/25/2012

Added some simple seasoning and switched broth to chicken, and the added slivered almonds put it over the top! Very good base recipe - thanks.