Mushroom Baked Rice

Mushroom Baked Rice is a comforting vegetarian dish featuring tender rice baked with a medley of savory mushrooms and aromatic seasonings. This dish is perfect for a cozy dinner, offering a delightful combination of textures and flavors in every bite.

Ingredients

• Jasmine rice - 150 grams
• Mixed mushrooms (shiitake, button, oyster) - 200 grams, chopped
• Vegetable broth - 400 ml
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Green onions - 2, sliced
• Carrot - 1 small, grated
• Peas - 50 grams, fresh or frozen
• Salt - to taste
• Black pepper - to taste
• Grated cheese (optional) - 30 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. Rinse the jasmine rice under cold water until the water runs clear, then drain.
3. In a medium saucepan, heat the sesame oil over medium heat and sauté the garlic and ginger until fragrant, about 2 minutes.
4. Add the chopped mushrooms and grated carrot to the pan, cooking until the mushrooms are softened, about 5 minutes.
5. Stir in the soy sauce, salt, and black pepper, mixing well.
6. In a large baking dish, combine the rinsed rice, sautéed mushroom mixture, peas, and vegetable broth. Stir gently to combine.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. After 25 minutes, remove the foil and check if the rice is tender; if not, bake for an additional 5-10 minutes, uncovered.
9. Once cooked, remove from the oven and let it sit for 5 minutes before fluffing with a fork. Top with sliced green onions and grated cheese if using.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 85 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in fiber and antioxidants from mushrooms and vegetables.
• Provides a source of plant-based protein and essential nutrients.

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