Baked mushroom brown rice: Perfect vegetarian meal for Easter

The long Easter Weekend is coming and you need to take some food along to the family feast or host it. Great sides make a big difference and sometimes, not everybody eats meat, so a savoury yet vegetarian dish is a good idea. This baked mushroom brown rice is a hearty dish that you can enjoy as a perfect side to your roast or enjoy as a dish on its own. It has the perfection of roasted mushrooms with the greatness of a good rice dish.

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Baked mushroom brown rice tips

The recipe is super simple and you’ll be baking your rice and steaming it that way instead of boiling. The mushrooms are marinated in a savoury sauce that gets absorbed by the rice and becomes a whole new dish. You can also get creative by adding some green and red peppers along with the mushrooms for something extra. Use any mushrooms of your choice. A squeeze of lemon is great for freshening up the rich and salty flavours to turn it into a perfectly balanced meal.

ALSO READ: Gluten-free mushroom tostadas: Great weeknight Mexican food

Enjoy great food over Easter with your family with beautifully South African meals like this baked mushroom brown rice recipe.

Baked mushroom brown rice recipe

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Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: South AfricanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Baking Time

65

minutes

Total time

1

hour 

15

minutes

Ingredients

• 1 tbsp 1 olive oil

• 1 1 onion, diced

• 1½ cups 1½ long grain brown rice

• 2½ cups 2½ water, boiled

• 1 tsp 1 salt

• 500 g 500 mixed cultivated mushrooms, sliced into similar sized big chunks

• 1 tbsp 1 olive oil

• 2 cloves 2 garlic, finely minced

• 1 tbsp 1 soy sauce

• 1 tbsp 1 balsamic vinegar

• 1 bunch 1 fresh thyme sprigs

• salt and pepper, to taste

• micro herbs, to serve

• lemon wedges, to serve

Method

• Preheat oven to 180˚C.
• Heat the olive oil in a 26cm saucepan with a lid/buffet casserole. Add the onion and cook until soft. Add the rice and coat in the onion and olive oil.
• Pour the boiling water into the dish and sprinkle over the teaspoon of salt. Stir briefly just to mix and then cover tightly with aluminium foil. Place the pan lid on top to ensure the seal is tight.
• Bake in the oven for 50 minutes.
• While the rice is baking combine the mushrooms in a bowl with the olive oil, garlic, soy, balsamic vinegar and thyme. Season lightly and mix well.
• After 50 minutes, remove the lid and foil from the rice. Fluff the rice with a fork.
• Spoon the mushrooms on top of the rice and turn oven up to 200˚C. Bake mushrooms on top of the rice for 10-15 minutes until mushrooms are tender and juicy.
• Zest the lemon over the entire dish and squeeze over some lemon juice.
• Top with micro herbs and serve family style in the pan on the table. Serve with lemon wedges on the side and enjoy!

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