VEGAN Baked Mushroom Rice

Elevate your dining experience with the exquisite flavors of VEGAN Baked Mushroom Rice, a tantalizing dish that combines the earthy richness of mushrooms with the comforting wholesomeness of rice. This recipe offers a symphony of flavors and textures that are sure to delight your taste buds while providing a satisfying and nutritious meal option. Let’s delve into the meticulous process of crafting this culinary masterpiece.

Ingredients:

  • 2 cups long-grain white rice
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 8 ounces shiitake mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions:

  1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that your baked mushroom rice cooks evenly and achieves a perfect texture.
  2. Prepare the Rice: Rinse the long-grain white rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky during cooking. Drain the rice and set it aside.
  3. Sauté the Aromatics: In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become translucent and fragrant, about 3-4 minutes.
  4. Add the Mushrooms: Once the onions and garlic are softened, add the sliced cremini mushrooms and shiitake mushrooms to the skillet. Sauté until the mushrooms are golden brown and have released their moisture, about 5-7 minutes.
  5. Season the Mixture: Sprinkle the dried thyme and dried rosemary over the mushroom mixture, stirring to incorporate the herbs evenly. Season with salt and pepper to taste, adjusting according to your preference.
  6. Incorporate the Rice: Add the rinsed and drained long-grain white rice to the skillet, stirring well to combine it with the mushroom mixture. Allow the rice to toast slightly in the skillet for 1-2 minutes, enhancing its nutty flavor.
  7. Pour in the Broth: Carefully pour the vegetable broth into the skillet, ensuring that the rice is fully submerged. Stir gently to distribute the ingredients evenly throughout the liquid.
  8. Bake to Perfection: Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30-35 minutes, or until the rice is tender and has absorbed all the liquid.
  9. Garnish and Serve: Once the rice is cooked to perfection, remove the skillet from the oven and uncover it. Garnish the baked mushroom rice with freshly chopped parsley for a burst of color and flavor. Serve hot, accompanied by lemon wedges for squeezing over the rice to brighten the flavors.

Nutritional Information (per serving):

  • Calories: 250
  • Total Fat: 3g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 600mg
  • Total Carbohydrates: 50g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Protein: 6g

Smart WW Points: Each serving of VEGAN Baked Mushroom Rice is approximately 6 SmartPoints on the Weight Watchers program, making it a satisfying and nutritious option for those seeking a delicious plant-based meal without compromising on taste or dietary goals.

Experience the harmony of flavors and textures with VEGAN Baked Mushroom Rice, a delightful dish that showcases the natural goodness of mushrooms and rice in a comforting and satisfying meal. Whether enjoyed as a main course or served as a side dish alongside your favorite vegan entrees, this recipe is sure to become a staple in your culinary repertoire.

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