Baked Mushroom Rice

This dish is gluten-free adaptable- see tips below the recipe…

Baked Mushroom Rice

This very simple to throw together rice dish is stress-free since it baked up in the oven and not on the stove. The sherry gives it a unique flavor that you'll love but the kids won't detect. It's one of my favorites...

Yield: 6 Servings

Prep Time:15 min

Cook Time:45 min


1 cup white rice, uncooked
1/2 cup green onions, sliced
1 Tablespoon butter
8 ounces fresh mushrooms, thinly sliced
1 1/2 cups chicken broth
1/2 cup dry sherry
1 teaspoon salt
1/2 teaspoon pepper, freshly ground


1. Preheat oven to 375 degrees F.

2. Butter 7x11" baking dish (or similar size) and pour in uncooked rice.

3. In a medium saucepan, sauté green onions in butter until softened. Add mushrooms and continue to sauté until mushrooms are softened. Pour in chicken broth, sherry, salt, and pepper. Bring to a boil, remove from heat and pour over rice in baking dish.

4. Cover dish and bake for 25-30 minutes.


*If you are preparing this as a GLUTEN FREE recipe, make sure the brand of chicken broth you have purchased is designated as GF.


Nutritional Information per serving:
Serving size: 1/6th of the recipe
Calories per serving: 126
Fat per serving: 2.5g
Saturated Fat per serving: 1.3g
Sugar per serving: 1g
Fiber per serving: 1g
Protein per serving: 4g
Cholesterol per serving: 5mg
Carbohydrates per serving: 17g

WW POINTS per serving:
Points Plus Program: 3 Old Points Program: 3


You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • Anne wrote:

    Hi! What would you suggest as a substitute for dry sherry?Thank you!

    • Lori Lange wrote:

      chicken broth

  • Denise wrote:

    This was sooooo simple and oh my, very very good! The rice turned out perfectly and I barely did a thing! Thanks for this great recipe!