Kittencal's Easy Oven Onion and Mushroom Rice
Recipe: #3669
December 23, 2011
Categories: Side Dishes, Rice, White Rice, 5-Minute Prep, One-Pot Meal, Sunday Dinner, Oven Bake, Low Fat, No Eggs, Non-Dairy, more
"This easy mix-and-bake recipe goes back many years and it's remained a favorite to this day in my house. Don't be tempted to add in more than 1/4 cup of soy sauce, or you may find it to salty you can add in more after the rice is cooked. I have listed canned mushrooms for ease but fresh sauteed is the the better choice, and the more mushrooms that you use the better! This makes a ton you can reduce amounts by half if you like, but you'll be sorry you did cause it's so good everyone will want seconds! NOTE: if you are choosing the fresh mushrooms, three (200-gram) packages of fresh white button mushrooms, sauteed should be enough, or use how much you want, I leave them whole, if they are big slice in half"
Ingredients
Nutritional
- Serving Size: 1 (268.5 g)
- Calories 217.3
- Total Fat - 7.3 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 807.4 mg
- Total Carbohydrate - 33.7 g
- Dietary Fiber - 1.8 g
- Sugars - 1.2 g
- Protein - 4.3 g
- Calcium - 23.5 mg
- Iron - 2.7 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Position oven rack to lowest bottom position.
Step 3
Place all ingredients in a minimum 4-quart Dutch oven (except the green onions) mix to combine. Cover with a lid then bake for about 15-20 minutes.
Step 4
Remove from oven and stir with a spoon then return to oven and continue baking for another 35-40 minutes or until the rice is soft.
Step 5
Remove from oven and allow to sit for 15 minutes.
Step 6
Mix in the green onions.
Step 7
Mix in more soy sauce if you like.
Step 8
Enjoy!
Tips
No special items needed.