Oven Brown Rice with Carrots and Mushrooms Recipe - Allrecipes.com
Oven Brown Rice with Carrots and Mushrooms Recipe
  • READY IN hrs

Oven Brown Rice with Carrots and Mushrooms

Recipe by  

"This is my original recipe and it is super easy and delicious. Add slivered almonds or diced water chestnuts for something extra."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray a 2-quart casserole dish with cooking spray.
  3. Stir beef broth, brown rice, carrots, milk, mushrooms, cream of chicken soup, and butter in a bowl until well combined.
  4. Pour mixture into prepared casserole dish.
  5. Bake uncovered in preheated oven until liquid is absorbed and rice is tender, about 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Nov 16, 2012

I put a whole can of soup, and added some onions, and cooked it 5 min more...yum!

 
Most Helpful Critical Review
Aug 29, 2012

This was an ok side dish, though nothing exceptional unfortunately. I upped the carrots a little. Although not a keeper, it was a nice way to get brown rice and carrots into my daughter's dinner!

 

11 Ratings

Sep 25, 2012

Added some simple seasoning and switched broth to chicken, and the added slivered almonds put it over the top! Very good base recipe - thanks.

 
Sep 30, 2014

I added some minced garlic and cooked it longer in an 8x8 dish. The rice had a more desirable texture and the flavor was great. My kids ate this and asked for more.

 
Dec 05, 2013

This was an easy recipe to make with simple ingredients. The flavor was a nice compliment to the chicken I made. The only issue I had was with the amount of cooking time. It took the dish an hour and 25 minutes to cook down at the directed 350 degrees. But once it was done, the dish was nice and creamy.

 
Nov 05, 2013

This was great. I used the whole can of soup mainly because I didn't want to store it Changed the carrots to broccoli because it was what I had on hand also used fresh mushrooms for the same reason. I mainly tried this because I was looking for something healthy and every other rice and broccoli dish involved using processed cheese (ugh) I'm glad I did

 
May 05, 2013

My picky mom and dad loved it. I wasn't a fan of using canned soup or the creaminess but it was still good. I subbed frozen peas for the mushrooms since none of us like them.

 
Feb 09, 2013

This was ok; I was trying to find a different way to serve rice and specifically use brown rice as we usually eat basmati. My son usually gobbles up all his rice - but he didn't like this. My hubby & I thought just ok. Probably wouldn't make again - perhaps just not our taste.

 

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Nutrition

  • Calories
  • 230 kcal
  • 12%
  • Carbohydrates
  • 29.7 g
  • 10%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 513 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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