Oven-Baked Brown Rice and Mushroom Pilaf

By Hklbrries

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 cup coarsely chopped white button or cremini mushrooms
• 1 clove garlic, finely chopped
• 1/2 cup chopped onion
• Freshly ground black pepper
• 1 cup uncooked medium- or long-grain brown rice
• 2 1/2 cups reduced-sodium vegetable broth (or half broth and half water), heated to a boil
• 1/2 tsp kosher salt, optional

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 F.

Heat the olive oil in a Dutch oven over medium-low heat. Add the mushrooms and cook, stirring, until lightly browned, about 10 minutes.

Stir in the garlic and onion; cook for 1 minute. Add a grinding of black pepper. Add the rice and stir to combine. Add the broth and salt, if needed. Stir to distribute the rice evenly.

Cover and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, about 45 minutes. Remove from the oven and let stand, covered, for 5 to 10 minutes before serving.