Brown Rice, Wild Rice and Mushroom Casserole
Brown Rice and Mushroom Casserole
Easy and actually fairly quick, you can add more or less mushrooms. My local store is running a special on oyster mushrooms and I mixed those in with just the standard white ones. I also presoak my brown rice and my wild rice in cold water for at least 30 minute which reduces the cooking time. No brown rice or wild rice just use white.
Equipment
- 1 casserole and large skillet
Ingredients
At least 30 minutes in advance combine the following to presoak the rice
- 1 cup Brown Rice you may substitute white rice
- 1/3 cup Wild Rice this is optional based on personal preference
- 1 cup Cold Water This is for soaking the rice
Mix the following ingredients
- 4 tbsp olive oil or butter
- 1 medium onion chopped
- 2 cups oyster mushrooms chopped
- 2 cups white mushrooms
- 3 cups chicken broth or vegetable broth
- 2 teaspoons salt
- 1/3 cup fresh herbs chopped, this is optional
Instructions
- Soak the rice in the cold water for at least 30 minutes, this will shorten the cooking time. If you are using white rice this is unnecessary.
- preheat oven to 375 degrees
- Sauté the onion in the olive oil until softened
- add the mushrooms to the skillet and sauté until softened or lightly browned
- add the soaked rice with water to the onion mushroom mixture
- add the 3 cups of liquid to the mixture. You can use water, broth and some white wine if you want.
- add the salt and optional herbs and bring the mixture to a simmer
- Transfer it to a casserole dish and place in oven for 1 hour or until done or you may leave it in the skillet if your skillet is oven safe
Nutrition
Calories: 196kcalCarbohydrates: 27gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 918mgPotassium: 309mgFiber: 2gSugar: 2gVitamin A: 224IUVitamin C: 5mgCalcium: 22mgIron: 1mg
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