Baked Mushroom Rice

Hubby made this for dinner on Saturday night. This is a no-fuss dish that can be put together in no time. For those of you who are not in the mood to do too many dishes, give this a try. Just dump all the ingredients into a mixing bowl. Mix well and pour it into a baking dish. Cover and off to the oven it goes. The original recipe is from and I modified it after reading all the comments about it being too dry. I also added some greens for a more balanced meal.

Baked Mushroon Rice
(adapted from

1 1/2 cups uncooked rice, washed and drained
1 can (10.75oz) condensed cream of mushroom soup
1 cup veggie broth (or water)
1 cup water
1 medium onion, chopped
250gm fresh button mushrooms ( 1 can of button mushrooms), sliced
200gm fresh baby asparagus, cut into matchstick length
1 tsp dried parsley
1 tsp dried oregano
black pepper to taste

1. Preheat oven at 200 degC.
2. In a large mixing bowl, mix everything together and pour into a baking dish.
3. Cover with aluminum foil and bake for 35-40 minutes or until the rice is tender.

P.S.: Sorry no photos. Before I could reach for the camera, hubby already dished out the rice (he must be very hungry, I guess) and there wasn't much left to shoot. =<


  1. Hi hi...
    can i ask... when the directions says "1 1/2 cup rice" i add in rice using my normal rice scoop (that comes with the rice cooker)
    and when it says "1 cup water" does it mean the measurement cup or the same rice scoop?

    I mean, for proportions sake :P

  2. I get this question all the time from friends regarding cup measurements.

    The rice cups that comes with your rice cooker are usually about 180ml in volume. This is the Japanese standard cup measurement.

    Whereas the recipe above for the Baked Rice uses Amercian cup measurement which is about 235ml.

    I have 2 Amercian measurement cups. One for dry ingredients (in scoops) and another for liquid (glass Pyrex jar).

    So for the above recipe, I used my American scoop and Pyrex jar.

    Hope this clarifies.


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