An oven-baked mushroom rice casserole with gravy and herbs. No pre-cooking, just layer and bake.

ONE-POT CASSEROLE

One-pot casseroles like this mushroom rice bake are such an easy way of making a plant-based dinner or a special side dish.

Nothing is pre-cooked, you just add all the ingredients in layers with gravy (or stock), then pop it in the oven to bake.

They are super easy and super tasty.

MUSHROOM RICE BAKE WITH GRAVY

The one-pot casserole I'm sharing today is all about the mushrooms.

Rice is flavoured and topped with a generous layer of mushrooms.

I used closed cup mushrooms, but you could use chestnut mushrooms, large flat cap mushrooms or a mixture. 

Wild mushrooms would be good if you were adding then to the mix, but they just aren't hearty and big enough generally to work in this dish.

Stick with your everyday, standard mushrooms for this one.

To find out more about different types of mushrooms, check out this mushroom guide.

WHICH RICE SHOULD I USE IN A BAKE?

When you are baking rice in the oven and want fluffy rice that holds its shape and doesn't stick together, you are looking for a long-grained rice.

Basmati rice is the perfect rice for a bake like this.

If you are using brown rice, it may take longer, which means you may need more liquid and you might want to cover the bake with foil for the last 10-15 minutes so the mushrooms don't dry out.

You might be looking at the photo above and thinking there is not much rice in that dish, but there is plenty. Rice expands as it cooks.

The above dish has enough rice for 3-4 people as a main course or 4-6 people as a generous side dish.

To find out more about different types of rice, check out this article by The Kitchn.

GRAVY OR STOCK?

I used gravy in this bake for extra flavour, but you could use vegetable stock instead.

I made up a jugful of onion gravy from gravy granules, which the rice cooked in. I like Bisto onion gravy, but there are lots of brands out there to choose from.

If you don't want to use gravy or don't have any in your store cupboard, you can use vegetable stock. Just make up the same quantity.

        GRAVY IN A MUSHROOM RICE BAKE

I added enough gravy to add flavour and to cook the rice so that it was fluffy and moist when served.

If you would like the rice to be sitting in gravy when served, I would add at least half again to the amount I listed in my recipe below.

Most of the gravy is absorbed while the rice cooks.

You can decide which way you serve it and how much gravy you add.

Of course, you could make up some extra gravy to serve in a gravy boat or jug with the bake at the table, then everyone can add as much as they like.

HOW TO SERVE MUSHROOM RICE

This easy rice bake is quick to make and very versatile. Here are a few ways you could serve it.

1. ON IT'S OWN - just serve it as it is for a hearty but light meal. You can top it with fresh herbs and grated vegetarian or vegan parmesan style cheese.
2. WITH SALAD - if you want a few more veggies on the plate, serve it with a side salad.
3. GARLIC BREAD - serve it with garlic bread on the side.
4. CRUSTY BREAD - serve it with buttered crusty bread.
5. BEAN BURGER - pop some bean burgers in the oven to bake at the same time as your mushroom rice. Serve a bean burger with mushroom rice, broccoli and green beans. Try these 10-minute bean burgers.
6. BURRITO - serve with a burrito or enchilada instead of plain rice.
7. LUNCH WRAP - serve the mushroom rice in a flour tortilla spread with hummus and top with salad before wrapping and cutting in half.
8. PUFF PASTRY PIE

-spread ready-rolled puff pastry with mushroom pate, then top with mushroom rice, chopped cashews and slices of roasted red pepper drizzled with sweet chilli sauce. You could also add some vegetarian or vegan feta cheese. Make these into:

• individual half-moon pasties
• sausage rolls
• big wellington shaped pie.

Love this rice dish? Try an easy vegan meatball rice bake for a one-pot dinner.

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LEFTOVER MUSHROOM GRAVY RICE

If you have any leftover mushroom gravy rice you can store it in an airtight container in the fridge for 2-3 days.

As with all rice dishes, it is important to cool it quickly before storing in the fridge. 

The best way to do this is to remove it from the dish it was cooked in, into your airtight container (lid off) and let it sit for a few minutes to cool, then pop the lid on and store in the fridge.

For even quicker cooling you could spread it out on a large plate or platter.

MORE RICE RECIPES TO TRY

Love rice? Here are a few more recipes you might enjoy.

1. Creamy Mushroom and Leek Risotto
2. One-Pot Southern-Style Rice
3. Roasted Vegetable Rice Bake
4. Savoury Cauliflower Rice
5. Vegan Sausage, Red Pepper and Brown Rice

Next, check out Easy Vegan Rice Recipes for Lunch or Dinner.

HOW TO MAKE MUSHROOM RICE BAKE WITH GRAVY

Scroll down for step-by-step photos followed by a printable recipe.  To save the printed recipe hit save then choose PDF.

 

Step 1 - Rice

Rinse your long-grained rice well and spread out in a large ovenproof dish.

It might not look like enough but it will bulk out a lot during cooking.

Step 2 - Herbs & Seasoning

Now sprinkle over the dried herbs and season with salt and pepper.

This will add a lot of flavour to the rice.

Step 3 - Gravy or Stock

Now pour over the prepared gravy.

If you don't have or don't want to use gravy you could use the same quantity of vegetable stock.

Most of the gravy is absorbed during cooking, but you can make up extra gravy and serve with the dish so everyone can add as much as they like to the final dish.

I used onion gravy granules to make my gravy.

Step 4 - Mushrooms

Mushrooms chopped in halves, thirds or quarters (depending on their size) are laid over the top of the dish in an even layer covering the gravy and rice.

The rice is completely covered, allowing the rice to steam underneath, while the mushrooms roast on top.

Step 5 - Bake

Bake the casserole in a pre-heated oven until the mushrooms are brown and succulent and the rice is cooked through and fluffy.

You can serve this as it is or top it with fresh herbs if you have any.

If you are serving it as a main course, it is good topped with some grated vegetarian or vegan parmesan style cheese and served with a dressed green salad.

It also makes a fabulous side dish.

Enjoy!

 

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dinner

British, vegan

Yield: 3-4

Author: Jacqueline Meldrum

Print

Mushroom Rice Bake with Gravy

An oven-baked mushroom rice casserole with gravy and herbs. No pre-cooking, just layer, and bake.

Prep time: 10 MCook time: 45 MTotal time: 55 M

Ingredients:

• 225g/1 cup uncooked basmati rice (or other long-grained rice)
• 1 tbsp dried parsley
• 2 tsp dried thyme
• a good grinding of salt and pepper
• 500ml/1 pint/2 cups onion gravy (or vegetable stock)
• 150ml/¼ pint/½ cup boiling water
• 500g/1.1 lb closed cup mushrooms (or any standard mushroom)
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 180c/160c fan/350f/gas mark 4.
2. Rinse the rice well then pour into a large oven proof dish.
3. Top with the dried herbs and season with salt and pepper.
4. Make up your gravy and pour into the dish, followed by the boiling water and stir to mix. Make sure the rice is evenly distributed.
5. Top the rice and gravy with a single layer or mushrooms. They should cover as much as possible with little gravy showing.
6. Drizzle the mushrooms with oil and season with salt and pepper.
7. Bake in the pre-heated for 45 minutes.
8. Serve and enjoy!

Notes:

You can use vegetable stock instead of gravy. You can use any standard mushrooms. Large flat cap mushrooms and chestnut mushrooms are also good in this dish, but wild mushrooms are not the best choice. If using brown rice, it may need longer to cook, so after the 45 minutes you should cover the dish with foil so the mushrooms don't dry out. Check the rice after 10 minutes to see if it is ready. Cool leftover rice quickly by spooning out of the baking dish onto a cold plate, then when cold spoon into an airtight container and keep in the fridge. It will keep for 2-3 days.

Calories

233.94

Fat (grams)

6.31

Sat. Fat (grams)

0.96

Carbs (grams)

40.71

Fiber (grams)

6.45

Net carbs

34.25

Sugar (grams)

11.13

Protein (grams)

7.43

Sodium (milligrams)

185.28

Cholesterol (grams)

0.95

Created using The Recipes Generator