This casserole-like tomato artichoke and mushroom rice bake recipe came about on Christmas day. I was asked if I wanted to help cook, and of course the answer was yes. I had been reading about some rice-based stuffing recipes somewhere and made this recipe on the fly with the ingredients we had on hand.
Well, the recipe was good enought that I had to make it again, this time measuring and recording specific amounts for each ingredient to record the recipe properly.
I also decided to try leaving the most beautiful of the vegetables on the top as a sort of garnish. The tomato and artichoke can be mixed into the rice as it bakes, but this way the casserole makes a show stopping display on the dinner table.
Variations to the Tomato Artichoke and Mushroom Rice Bake recipe:
- Dairy free: The parmesan adds more umami flavor to this dish without making it cheesy. It can be omitted and still have great flavor.
- Why an egg? The egg helps to keep the dish moist, more so than the broth alone. It also adds a slightly silky texture to the rice that elevates the mouthfeel.
- Do I have to cook the rice in advance? Starting with cooked brown rice ensures the grains are cooked evenly verses mixing the rice and water into the pan. The grains continue to cook slightly in the oven causing them to have a softer texture that lends itself well to this casserole-style dish. I do recommend cooking your rice in advance for these reasons. Use a rice cooker for to reduce hands-on time.
Tomato Artichoke and Mushroom Rice Bake
- Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 1 hour
- Yield: 6-8
- Category: Side
Ingredients
- 3 cups cooked brown rice (from 1 ½ cups dry)
- 1 TBS olive oil
- 1 small onion, diced
- 2 celery stalks, diced
- 2 small carrots, thinly sliced
- 8 oz package baby portabella mushrooms, sliced
- 1 TBS butter (or more olive oil)
- 1 tsp each: dried oregano, thyme, and parsley
- ½ tsp each: salt and black pepper
- 1/8 tsp crushed red pepper flake
- ¼ cup parmesan (optional)
- 1 large egg
- ¼ vegetable broth
- 1 cup halved cherry or grape tomatoes
- 6 oz jar marinated quartered artichoke hearts, drained
- Fresh parsley and green olives, for garnish
Instructions
- Preheat the oven to 400 F.
- Cook the rice according to package directions.
- Meanwhile combine olive oil, onion, celery, and carrot in a skillet over medium low heat. Saute covered until the vegetables start to soften, about 10 minutes. Mix in mushrooms and cook until the liquid has evaporated, about another 10 minutes.
- Combine the hot rice and hot sauted vegetables together in a 9×13 inch pan with the butter until the butter is melted.
- Mix in the oregano, thyme, parsley, salt, black pepper, red pepper flake, and parmesan (if using).
- In a small bowl mix together the egg and broth. Pour over the rice mixture, stirring to coat.
- Sprinkle the tomatoes and artichokes over top of the rice. Cover the pan with foil and bake in the preheated oven for 15 minutes.
- Top with fresh minced parsley and sliced green olives before serving.
