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Oven Brown Rice with Carrots and Mushrooms

Oven Brown Rice with Carrots and Mushrooms

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
CATHYRAE

CATHYRAE

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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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

Directions

  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.
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Reviews

LISAMR
5

LISAMR

11/16/2012

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

Schoofness
1

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.

SunnyDaysNora
1

SunnyDaysNora

8/29/2012

This was an ok side dish, though nothing exceptional unfortunately. I upped the carrots a little. Although not a keeper, it was a nice way to get brown rice and carrots into my daughter's dinner!

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