Skip to main content New<> this month
Get the Allrecipes magazine

Oven Brown Rice with Carrots and Mushrooms

Rated as 4.2 out of 5 Stars
25

"This is my original recipe and it is super easy and delicious. Add slivered almonds or diced water chestnuts for something extra."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 230
Original recipe yields 6 servings

Directions

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

Nutrition Facts


Per Serving: 230 calories; 10.4 29.7 4.9 24 513 Full nutrition

Explore more

Reviews

Read all reviews 12
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I put a whole can of soup, and added some onions, and cooked it 5 min more...yum!

Most helpful critical review

This was an ok side dish, though nothing exceptional unfortunately. I upped the carrots a little. Although not a keeper, it was a nice way to get brown rice and carrots into my daughter's dinn...

Most helpful
Most positive
Least positive
Newest

I put a whole can of soup, and added some onions, and cooked it 5 min more...yum!

This was an easy recipe to make with simple ingredients. The flavor was a nice compliment to the chicken I made. The only issue I had was with the amount of cooking time. It took the dish an hou...

Added some simple seasoning and switched broth to chicken, and the added slivered almonds put it over the top! Very good base recipe - thanks.

This was an ok side dish, though nothing exceptional unfortunately. I upped the carrots a little. Although not a keeper, it was a nice way to get brown rice and carrots into my daughter's dinn...

After seeing the lack of spices I added the entire can of soup, an onion, basil, and garlic. I also covered this with aluminum foil so it would stay moist. So so so good. Paired it with capris s...

Edible - but very, very bland. Needs a lot more flavor. Made as directed and it took almost two hours to cook.

We had this tonight and enjoyed it for a change of pace. Since we were serving with chicken, I used chicken broth instead of beef. Like others, I used the whole can of soup, eliminated the mil...

Easy to prepare & came out perfectly cooked. I did sub chicken stock for beef & used fresh mushrooms. Served it with Roasted Sticky Chicken Rotisserie Style from this sight.

I added some minced garlic and cooked it longer in an 8x8 dish. The rice had a more desirable texture and the flavor was great. My kids ate this and asked for more.