Oven Brown Rice with Carrots and Mushrooms

Oven Brown Rice with Carrots and Mushrooms

8
CATHYRAE 3

"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

1 h 15 m servings 230 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

8
  1. 11 Ratings

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Most helpful positive review

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

Most helpful critical review

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 dinn...

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

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 hou...

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

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 dinn...

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.

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 r...

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.

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 ...