Description
A comforting and creamy mushroom rice bake that is perfect for a family dinner.
Ingredients
Scale
- 1 ½ tablespoons olive oil
- ¼ cup chopped onions
- 1 clove garlic, minced
- 4 ounces sliced mushrooms (1 cup)
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅓ cup low sodium chicken broth
- 3 tablespoons heavy cream
- 2 tablespoons sour cream
- ¼ teaspoon dried rosemary
- ¼ cup long-grain white rice
Instructions
- Preheat the oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onions and cook for 2 minutes, stirring frequently until translucent. Add the garlic and cook for 30 seconds.
- Increase the heat to medium-high and add ½ tablespoon olive oil. Add the mushrooms, ¼ teaspoon salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a simmer.
- Remove from heat and stir in the heavy cream, sour cream, ¼ teaspoon salt, and dried rosemary.
- Add the uncooked rice to a 4×6-inch or 5×5-inch baking dish.
- Pour the mushroom sauce over the rice and stir gently. Place the dish on a rimmed baking sheet.
- Cover tightly with foil and bake for 40 minutes. Serve hot.
Notes
- This dish is best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- You can add cooked chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: main dish
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg