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Are you looking for a hearty and healthy meal to warm you up on a crisp autumn evening? Look no further than the One Pan Autumn Vegetable and Mushroom Rice Casserole! This easy-to-make dish is chock-full of nutritious veggies and savory mushrooms, all baked together with fluffy rice and warming spices. Not only is it delicious, but it’s also a one-pan wonder, meaning you can spend less time cleaning up and more time enjoying your meal. So grab your apron and get ready to indulge in this cozy comfort food!
One Pan Autumn Vegetable and Mushroom Rice Casserole
Ingredients
- 2 cups white rice long grain
- 2 tbsp Olive oil extra virgin
- 1 cup Onion Diced
- 4 cloves Garlic
- 1 tbsp Thyme
- 1 tbsp Oregano
- 1 cup Mushrooms
- 2 cups Butternut Squash peeled
- 1 cup Broccoli Florets
- ½ cup Parmesan Cheese
Instructions
- Preheat oven to 350°F (175°C) and place an oven rack in the center shelf
- Heat 2 tablespoons of butter in a medium saucepan and add 1 cup of long-grain white rice. Stir continuously for approx. 3 minutes until lightly toasted. Pour in 3 cups vegetable broth. Increase heat to high and bring to a boil. Reduce heat to low. Cover pan with lid. Simmer for 20 minutes until all liquid is absorbed and rice is tender. Take off heat. Let cool slightly before using.2 cups white rice
- Chop vegetables into bite-sized pieces. Make sure they're all about the same size so that they cook evenly. Start with one large onion and sweet potato. Peel and dice two carrots. Roughly chop one head of broccoli. Slice 8 mushrooms. Mince four cloves of garlic. Put chopped vegetables aside until ready.1 cup Onion, 2 cups Butternut Squash, 1 cup Broccoli Florets, 4 cloves Garlic
- Start by turning the oven to 350°F. In a big skillet, heat up 2 tablespoons of olive oil or butter on medium-high. Once hot, add the mushrooms and ½ cup of water. Stir occasionally. Cook until the mushrooms are soft and all the liquid is gone. This takes around 4-5 minutes. Sprinkle with salt and pepper. Take away from heat.2 tbsp Olive oil, 1 cup Mushrooms
- Assemble a one pan autumn veggie and mushroom rice casserole easily! Get all the ingredients – rice, veggies, mushrooms, broth, herbs, and seasonings – and put them in an oven-safe baking dish. Cover the dish and let it bake for about 35 minutes or until the rice is cooked and the veggies are tender.1 tbsp Thyme, 1 tbsp Oregano, 1/2 cup Parmesan Cheese
- Before starting on the casserole, get ready the baking dish. Grease a 13×9-inch baking dish or a large cast iron skillet with butter, margarine, or non-stick cooking spray. This will guarantee that the finished dish won't stick when it is removed from the pan. Use a paper towel to cover the inside of the pan. This will make sure no streaks or missed spots occur. Doing so will guarantee that the Autumn Vegetable and Mushroom Rice Casserole comes out easily after baking.
- Time to layer the Autumn Vegetable and Mushroom Rice Casserole! Preheat oven to 350°F. Grease a 9"-10" oven-safe skillet or casserole dish with butter. Spread the cooked basmati rice in an even layer at the bottom. Spread sweet potato cubes, diced carrots, minced garlic, thyme leaves, salt, and pepper across the top. Finally, add mushrooms, chopped onion, and a light drizzle of olive oil.
- Wrap the pan with foil. Ensure it's snug against the veggies. Create small openings on the top sheet, so steam can escape. Check the veg after 15-20 minutes; cook until tender and lightly browned. Add extra time as needed.
- Take off the aluminum foil's top layer and pop the dish in the oven. Leave it there for 15 min. or until the veggies are soft and cheese melted. Take it out and wait 5 min. Let it cool for at least 10 min. before you eat. Yum!
- Pour the vegetable and mushroom rice casserole into a baking dish. To add flavor and a festive look, garnish with fresh herbs. Parsley chunks, thyme sprigs, sage leaves, oregano flowers, and large rosemary or bay leaves chiffonade strips are great garnishes. Mix a few herbs for a unique smell. Wait until just before serving to add the herbs. Keep the sprigs in one bunch when sprinkling them onto the dish. This makes it easier for diners to get some of each herb in their portion.
Notes
Frequently Asked Questions
Q1: What vegetables should I use?A1: You can use any vegetables you have on hand, but some good options are bell peppers, mushrooms, onion, sweet potatoes, carrots, and squash. Q2: How do I cook the rice?
A2: Before adding the vegetables, cook the rice according to the package instructions. Then add the vegetables and cook until they’re tender. Q3: Is there a way to make this dish vegan?
A3: Yes, you can substitute vegetable broth for the chicken broth and use vegan cheese instead of regular cheese.
Nutrition
Ingredients
One Pan Autumn Veg & Mushroom Rice Casserole! Need just a few ingredients. Got them in your pantry? Get one cup of uncooked Basmati rice. Plus 3 tablespoons of olive oil. And one yellow onion, 4 cloves of garlic. Plus 2 cups of sliced mushrooms. Plus 5 cups of mixed veg. Plus 2 teaspoons of Italian seasoning. Plus 1/2 teaspoon of salt. Plus 1/4 teaspoon of pepper. All set? Time to prep & cook!
Rice
Rice is essential for many communities around the globe, and can be prepared in various ways. This recipe proposes long grain brown rice, as it has a nutty taste, a chewy structure, and is sturdier than white rice when baked in the oven.
Cooking long grain brown rice takes more time, so you need to plan ahead if you are preparing this meal for dinner. Brown rice has many health gains, like having fewer calories and a higher quantity of nutrients like fiber and magnesium than white rice.
Vegetables
Gather the following for this One Pan Autumn Vegetable and Mushroom Rice Casserole:
- 1 cup diced sweet onion
- 1 red bell pepper, diced
- 1 green bell pepper diced
- 2 cloves of garlic, minced
- 1 cup sliced mushrooms (portobello or cremini)
- 2 cups small cauliflower florets
- 8 ounces kale leaves, torn into bite size pieces
- 3 tablespoons olive oil
- 5 tablespoons of vegetable broth or stock
Plus cooked brown rice to assemble the casserole.
Mushrooms
Mushrooms are a tasty and nutritious extra to the One Pan Autumn Vegetable and Mushroom Rice Casserole. They give a meaty texture and an umami flavor.
Mushrooms are full of essential nutrients like potassium, selenium, B vitamins, fiber and various gastric enzymes. One cup of mushrooms cooked with the casserole supplies 12 percent of the daily Vitamin C requirement.
The type of mushrooms can be decided according to taste.
- Wood ear mushrooms have a crunchy texture,
- button mushrooms give a mild flavor,
- cremini and portobello mushrooms offer an earthy taste, and
- shiitake mushrooms add depth of flavor as well as key nutrients such as iron and zinc, which help in improving immunity and keeping the body functioning well.
Spices and Herbs
Spices and herbs play a critical role in this casserole. They balance the earthy mushroom flavor and the sweetness of the vegetables. You can find all of these in a typical grocery store:
- Garlic powder
- Onion powder
- Cayenne pepper
- Thyme
- Rosemary
- Salt
- Pepper
Preparation
Gather everything you need for your Autumn Vegetable and Mushroom Rice Casserole. You’ll need:
- 2 cups of long grain white rice
- 2 tablespoons of olive oil
- 1 onion
- 4 cloves of garlic
- 1 teaspoon of thyme
- 1 teaspoon of oregano
- 1 cup of mushrooms
- 2 cups of peeled butternut squash
- 1 cup of broccoli florets
- 1/2 cup of parmesan cheese
Ok, let’s get this casserole cooking!
Preheat oven
Start preheating your oven to 350 °F (175 °C)! Place an oven rack in the center shelf as you wait. This will help you cook the veggies and mushrooms perfectly. It gives the right temperature and time to make them thoroughly cooked.
Cook rice
Heat 2 tablespoons of butter in a medium saucepan. Add 1 cup of long-grain white rice. Stir continuously for approx. 3 minutes ’til lightly toasted. Pour in 3 cups vegetable broth. Increase heat to high and bring to a boil. Reduce heat to low. Cover pan with lid. Simmer for 20 minutes. Until all liquid is absorbed and rice is tender. Take off heat. Let cool slightly before using.
Chop vegetables
Chop vegetables. Make them all the same size. Start with one large onion and sweet potato. Peel and dice two carrots. Roughly chop one head of broccoli. Slice 8 mushrooms. Mince four cloves of garlic. Put chopped vegetables aside till ready.
Sauté mushrooms
Start by turning the oven to 350 degrees F. In a big skillet, heat up 2 tablespoons of olive oil or butter on medium-high. Once hot, add the mushrooms and ½ cup of water. Stir it up occasionally. Cook until the mushrooms are soft and all the liquid is gone. This takes around 4-5 minutes. Sprinkle with salt and pepper. Take away from heat.
Put the mushrooms in a 9×15-inch casserole dish that is greased. All set!
Assembly
Assemble a one pan autumn veggie and mushroom rice casserole easily! Get all the ingredients – rice, veggies, mushrooms, broth, herbs and seasonings. Put them in an oven-safe baking dish. Cover the dish and let it bake. Wait until the rice is cooked and the veggies are tender. Done!
Grease baking dish
Before starting on the casserole, get ready the baking dish. Grease a 13×9-inch baking dish or a large cast iron skillet with butter, margarine, or non-stick cooking spray. This will guarantee that the finished dish won’t stick when it is removed from the pan.
Use a paper towel to cover the inside of the pan. This will make sure no streaks or missed spots occur. Doing so will guarantee the Autumn Vegetable and Mushroom Rice Casserole comes out easily after baking.
Layer ingredients in dish
Time to layer the Autumn Vegetable and Mushroom Rice Casserole! Preheat oven to 350°F. Grease a 9″-10″ oven-safe skillet or casserole dish with butter. Spread the cooked basmati rice in an even layer at the bottom.
Spread sweet potato cubes, diced carrots, minced garlic, thyme leaves, salt and pepper across the top. Finally, add mushrooms, chopped onion and a light drizzle of olive oil.
Cover with foil or lid and bake at 350°F for 25-35 minutes. Serve warm and enjoy!
Cover with foil
Wrap the pan with foil. Ensure it’s snug against the veggies. Create small openings on the top sheet, so steam can escape. Check the veg after 15-20 minutes; cook until tender and lightly browned. Add extra time as needed.
Baking
Baking is a treat! A scrumptious and nutritious meal with minimum effort. One Pan Autumn Vegetable and Mushroom Rice Casserole – a marvellous and effortless bake. Ingredients like mushrooms, asparagus, and brown rice. Pop it in the oven and it’s ready to serve in less than an hour!
Let’s get into the steps of this one-pan delight:
Bake in preheated oven
Mix veggies, mushrooms, and rice. Pour into a large baking dish, lightly coated in oil. Preheat oven to 375°F. Bake for 25-30 minutes, until rice is tender and dish is bubbly.
For a crunchy top, move oven rack to second-highest position after 20 minutes. Switch oven setting to broil. Cook another 5 minutes until golden brown and crispy. Serve warm.
Remove foil and bake for additional time
Take off the aluminum foil’s top layer and pop the dish in the oven. Leave it there for 15 min. or until the veggies are soft and cheese melted. Take it out and wait 5 min. Let it cool for at least 10 min. before you eat. Yum!
Serving
This One Pan Autumn Veg & Mushroom Rice Casserole is amazing! It’s a great side dish or main course. Perfect for any occasion. It’s so tasty and full of vibrant colors. Everyone will love it!
Let’s talk about how to make it and enjoy it. This scrumptious and gorgeous meal should not be missed!
Garnish with fresh herbs
Pour the vegetable and mushroom rice casserole into a baking dish. To add flavor and a festive look, garnish with fresh herbs. Parsley chunks, thyme sprigs, sage leaves, oregano flowers and large rosemary or bay leaves chiffonade strips are great garnishes. Mix a few herbs for a unique smell.
Wait until just before serving to add the herbs. Keep the sprigs in one bunch when sprinkling them onto the dish. This makes it easier for diners to get some of each herb in their portion.
Enjoy!
This One Pan Autumn Vegetable and Mushroom Rice Casserole is the perfect way to enjoy all the flavors of Fall. Get ready for a creamy, flavorful bite!
- Put your tender veggies and mushrooms in a 9-by-13-inch baking dish.
- Drizzle with veggie stock.
- Cover with foil and bake for 25 minutes.
- When it’s done, top with chopped fresh parsley or your favorite seasoning.
- Serve this comforting casserole with your favorite protein or keep it veggie friendly. It’s sure to be a hit throughout Fall and Winter! Enjoy!
Frequently Asked Questions
What vegetables should I use?
How do I cook the rice?
Is there a way to make this dish vegan?
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @atomikitchens on Instagram and hashtag it #atomikitchens.
