Creamy Mushroom and Rice Bake
A comforting and sophisticated dish that combines wild and white rice with sautéed mushrooms and onions in a creamy sauce, perfect as a side dish or vegetarian main course.
Ingredients
Rice ingredients
- 1 cup wild rice and white rice mix
- 3 cups vegetable broth Use low-sodium if sensitive to sodium.
- 1 cup heavy cream
Vegetable ingredients
- 2 cups mushrooms, sliced
- 1 large onion, diced
Cheese ingredients
- 1 cup Parmesan cheese, grated Sprinkle on top before the final bake.
Seasoning
- 2 tablespoons olive oil For sautéing.
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven-safe dish to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add the sliced mushrooms and diced onion. Sauté for about 5-7 minutes or until the mushrooms are tender and the onions are translucent.
- In the preheated oven-safe dish, combine the uncooked wild and white rice mix, 3 cups of vegetable broth, 1 cup of heavy cream, and the sautéed mushrooms and onions. Stir well to ensure everything is evenly mixed.
- Season the mixture with salt and pepper to taste.
- Cover the dish tightly with aluminum foil and place it in the oven. Bake for 45 minutes.
Finishing
- After 45 minutes, remove the dish from the oven. Carefully remove the foil and fluff the rice mixture gently with a fork.
- Sprinkle 1 cup of grated Parmesan cheese evenly over the top of the dish.
- Return the dish to the oven uncovered, and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Notes
For added depth of flavor, consider adding herbs like thyme or rosemary when sautéing the mushrooms and onions. For a touch of freshness, stir in some fresh chopped herbs such as parsley or chives just before serving. If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash more vegetable broth or cream to restore creaminess.