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Mushroom Thyme Brown Rice Casserole
Rachel Kim

Mushroom Thyme Brown Rice Casserole

Brown rice brings its own nutty flavor, and it needs a longer clock than the white-rice bakes in this list. Mushrooms release more liquid as they shrink, building a dark, earthy broth around the grains. Don't swap in quick-cooking brown rice unless you also follow the package liquid and timing.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 cups dry long-grain brown rice rinsed and drained
  • 16 oz cremini mushrooms sliced
  • 3 1/4 cups low-sodium vegetable broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup finely shredded Parmesan cheese

Method
 

  1. Heat the oven to 375°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Combine the brown rice, mushrooms, broth, Worcestershire sauce, thyme, salt and black pepper in the dish.
  3. Press the rice below the broth, seal the dish tightly with foil and bake for 60 minutes.
  4. Stir and test the grains; if they remain chewy at the center, add 1/4 cup hot broth, reseal and bake for 10 minutes more.
  5. Fold in the Parmesan when the rice is tender and most liquid is absorbed.
  6. Rest the casserole covered for 10 minutes before serving.