Oven Brown Rice With Carrots And Mushrooms Recipes


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

Recipe From allrecipes.com

Provided by CATHYRAE

Time 1h15m

Yield 6


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

Oven Brown Rice with Carrots and Mushrooms image

Number Of Ingredients: 8


  • cooking spray
  • 1 (14 ounce) can beef broth
  • 1 cup uncooked brown rice
  • 1 cup finely diced carrots
  • ½ cup milk
  • 1 (4 ounce) can sliced mushrooms, drained
  • ½ cup condensed cream of chicken soup
  • ¼ cup butter


When I was growing up, my dad, brother and I couldn't wait to get to the table when Mom was serving this delicious rice dish. With lots of fresh mushrooms and celery stirred in, it tastes so good you're sure to want seconds! -Cindy Kufeldt, Orlando, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h

Yield 6 servings.


  • In a large skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. , Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender.

Mushroom Oven Rice image

Number Of Ingredients: 9


  • 1 cup uncooked long grain rice
  • 1/4 cup butter, cubed
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped onion
  • 1 cup sliced fresh mushrooms
  • 1 can (14-1/2 ounces) chicken broth
  • 1/3 cup water
  • 1 to 2 tablespoons soy sauce
  • 1 tablespoon dried parsley flakes


Use this as a side dish to a meal. It is a bit different than ordinary vegetables. This can also be a vegetarian meal.

Recipe From food.com

Provided by Tebo3759

Time 1h5m

Yield 6 serving(s)


  • Melt butter in a 2 quart pan at med-high heat.
  • Add onion and carrot and cook about 5 minutes.
  • Stir in rice and cook until rice browns slightly.
  • Add stock and seasonings.
  • Cover and simmer until rice is tender, about 45 minutes.
  • Stir in parsley and sprouts just before serving.

Brown Rice and Carrot Pilaf image

Number Of Ingredients: 8


  • 3 tablespoons butter or 3 tablespoons margarine
  • 1 large onion, finely chopped
  • 1 cup carrot, coarsely grated
  • 1 cup long grain brown rice
  • 2 1/2 cups vegetable stock
  • salt and pepper
  • 1/2 cup parsley, chopped
  • 2 cups bean sprouts (optional)


This is a very simple, comforting pilaf. In addition to flavonoids and vitamins, the carrots and leeks bring lots of sweet flavor that is beautifully complemented by a final spritz of lemon juice.

Recipe From cooking.nytimes.com

Provided by Martha Rose Shulman

Time 1h

Yield Serves four


  • Heat the olive oil over a medium-sized, heavy skillet or saucepan, and add the leeks and carrots. Cook, stirring, until the leeks are tender and translucent and the carrots have softened slightly, about five minutes. Add the garlic and salt to taste. Cook, stirring, until the garlic smells fragrant, about a minute. Add the rice and about 1/2 teaspoon salt, and stir to coat the grains with olive oil. Add the water, and bring to a boil. Reduce the heat, cover and simmer over low heat until the rice is tender, about 45 minutes. Remove from the heat, and do not remove the cover for 10 minutes. Then stir in the lemon juice, and taste and adjust salt. Serve hot or warm.

Brown Rice With Carrots and Leeks image

Number Of Ingredients: 8


  • 2 tablespoons extra virgin olive oil
  • 1 pound leeks, white and light green parts only, trimmed, cut in half lengthwise, washed thoroughly and cut in 1/2-inch slices
  • 1/2 pound carrots, peeled and sliced
  • 2 garlic cloves, halved, green shoots removed and thinly sliced
  • 1 cup brown rice (short- or long-grain)
  • Salt to taste
  • 2 1/2 cups water
  • 2 to 3 tablespoons freshly squeezed lemon juice, to taste


I got this one from "The Best Recipe" by Cook's Illustrated. It's a very easy way to make brown rice that comes out perfect every time. No more sticky, clumpy, waterlogged goop! This rice is tender and separate and delicious. Notice that the ratio of water to rice is much less than the oft-quoted 2 to 1. This is the key to this recipe, so make sure to measure carefully.

Recipe From food.com

Provided by Billy Zac

Time 1h10m

Yield 10 serving(s)


  • Place oven rack in middle position. Preheat oven to 375 degrees.
  • Bring the water to a boil. Keep the water covered as it boils so you don't lose too much as steam.
  • When the oven is at 375, put the water, rice, and salt into an ovenproof pot with a tight-fitting lid. I have successfully used pyrex dishes and cast-iron dutch ovens. If you don't have a good lid, you can also use a double layer of foil. Just make sure it's sealed well around the edges.
  • Pop it in the oven.
  • The rice is done when it is tender and the water is all gone. It usually takes an hour. When it's done, fluff it with a fork and serve. Yum! So simple and good!

Perfect Oven-Baked Brown Rice image

Number Of Ingredients: 4


  • 3 1/3 cups brown rice
  • 5 cups water
  • 1 teaspoon salt
  • 4 teaspoons vegetable oil


Carrots and leeks make a sweet combination, but you can also use regular onion in this pilaf. To get 1/2 cup of finely chopped parsley, begin with 2 cups leaves picked from the stems.

Recipe From cooking.nytimes.com

Provided by Martha Rose Shulman

Time 1h

Yield 4 to 6 servings


  • Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer.
  • Heat the water or stock to a bare simmer in a saucepan or in a Pyrex measuring cup in the microwave.
  • Meanwhile, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add the hot water or stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
  • Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the parsley and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.

Rice Pilaf With Carrots and Parsley image

Number Of Ingredients: 7


  • 1 cup basmati rice
  • 2 cups water or stock (chicken or vegetable)
  • 2 tablespoons extra virgin olive oil
  • 1 small onion or 1 medium leek, finely chopped
  • 3/4 pound carrots (2 large), peeled, cut in half lengthwise if large, and thinly sliced on the diagonal
  • Salt to taste
  • 1/2 cup finely chopped flat-leaf parsley


A great dinner for the whole family, this one-pot meal is a smart way to use up any vegetables you probably already have on hand.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 1h5m


  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
  • Add carrots, bay leaf, and 1 3/4 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.

One-Pot Chicken and Brown Rice image

Number Of Ingredients: 8


  • 1 tablespoon olive oil
  • 4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
  • Coarse salt and ground pepper
  • 1 large yellow onion, cut into 8 wedges
  • 2 celery stalks, cut into 1 1/2-inch pieces
  • 2 medium carrots, cut into 1 1/2-inch pieces
  • 1 bay leaf
  • 1 cup brown rice

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