One Pan Autumn Vegetable and Mushroom Rice Casserole

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 13x9-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.

One Pan Autumn Vegetable and Mushroom Rice Casserole

Ingredients

Instructions

Notes

Frequently Asked Questions

Nutrition