Skip to main content

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.


Post a Comment

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre