A one-pot, savory rice punctuated with soft mushrooms. This is a tasty, and top eight free, accompaniment to any main dish.
First off? How was your Mother’s Day? Mine wasn’t too great–it included an ER trip for my son’s asthma, but he’s doing better and that is what matters! Equally exciting as Mother’s Day was the start of Food Allergy Awareness Week! I’m working with several mainstream bloggers to bring awareness and more food-allergy-friendly recipes to the web!
The first, super kind blogger was Mel’s Kitchen Cafe. She is a super busy mom with more than double the kids I have. She has no reason to have to cook allergy-friendly, but she found a way to make cookie dough bites that are free of 7/8 top allergens. That’s pretty rock-star-ish in my book. She also just had an overall kind post and had really thoughtful ways to be inclusive. Be sure to go to her post and give her a nice comment. She was more than happy to participate and was so gracious to work with.
I’ll be sharing the other bloggers throughout the week on my social media, so be sure to follow me (see the icons above my picture on the top right!)
Since Mel took care of dessert, I’m going to talk about side dishes. Thank heavens for rice. It’s one of the few grains we can do, so we do it just about every night.
And, while I do love my rice–I like to have a few varieties up my sleeve so that we don’t burn out from it. I love my Spanish rice for anything Southwest or Mexican. But, what about savory dishes? That’s when this baked mushroom rice is needed!
I like the fact that it’s baked, so that I can do some type of stove top main dish, and then they’re not in the way. I know it’s silly, but if I have too many things going on my stove top it’s stressful. I put the rice in the oven and then get to work on my chicken, or whatever else I have planned.
Also, I LOVE mushrooms. I was one of those kids who loathed mushrooms and would be so mad at my mom for serving them. Well, in honor of Mother’s day yesterday–I’m doing what my mom did–serving them until your kids like ’em. The things you say you’ll never do! Haha–then you grow up and realize Mom knew what was going on. They’re just so yummy and hearty. #GiveMeAllTheMushrooms
Because the rice is so flavorful, and full of mushrooms and onion it feels more hearty than just your plain, white rice. And, speaking of white rice–I normally try not to use white rice, but I’ve tried this with brown rice and it just doesn’t absorb as well.
This paired so well with the Chicken and Mushroom Marsala I made over the weekend. Be looking for that coming to the blog soon too. The whole meal was so divine I even volunteered to take it to my husband (he often works through dinner). That kindness rarely happens (because hello–pack up two kids, dinner and drive across town? I’m not meals on wheels.) But, I didn’t want him missing out on it because it was THAT good.
I hope you all had a wonderful Mother’s day. I felt that if my mom lived closer, that I’d have made this for her, since it seems like a fancier side dish–and she’s where I got my love of mushrooms, even though I fought it for many years. I hope I’ll see her this summer and I’ll have to make it for her then. In the mean time, make it for your mom (because kindness to mom shouldn’t end after Mother’s day)–or just for a fancy meal on the weekend. You won’t regret it!
- 2 Tablespoons olive oil
- 1 medium yellow onion, diced
- 8 oz mushrooms, washed and sliced
- 1 and 1`/2 cups water
- 1 and ½ teaspoon safe chicken bouillon*
- ¼ cup white wine
- 1 Tablespoon white vinegar
- 1 teaspoon salt
- 1 cup uncooked long grain rice
- Preheat oven to 375 degrees F.
- In a oven-safe pan, add the olive oil and turn up to medium heat. Add the diced onion and mushrooms and cook until they're both softened. Turn off the heat and add the rest of the ingredients and stir well.
- Put a lid on the pan, and put in the oven. Bake covered for 1 hour, or until all of the liquid is absorbed and the rice is soft. Stir before serving.
Adapted from the cookbook: Our Best Bites: Mormon Moms in the Kitchen