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Home » Recipe Index » Side Dishes/Vegetables

Carrot and Mushroom Brown Rice

Published: Sep 15, 2015 · Modified: Nov 13, 2024 by Olga · This post may contain affiliate links

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Carrot and Mushroom Brown Rice-15Rice is a staple side dish at our house, and the addition of carrot, onion and mushroom is the ultimate Slavic spin that is so hearty and autumnish. I totally just created that word.

Even my husband is a huge fan of this version, even though he's still not too crazy over the brown rice on its own. I love how fluffy the rice turns out and it's completely clump free. The carrots, onion, garlic and mushrooms are an awesome addition and I love serving it with a roast chicken or even fish. Since it's just the two of us, I usually freeze the other half of the rice and then just reheat it later for a super easy side dish down the road. 

Ingredients:

Oven Baked Brown Rice:

1 ½ cups brown rice

1 Tablespoon butter or oil

2 ⅓ cups boiling water

½ teaspoon salt

Carrot and Mushroom Addition:

1 Tablespoon butter or oil

1 onion, chopped

1 carrot, peeled and grated

1-2 garlic cloves, minced

1 ½ cups dry chanterelle mushroom (you can also use about 8-10 oz fresh mushrooms, any kind)

1 spring of thyme

1 -2 Tablespoons chopped fresh parsley

salt, ground black pepper to taste

Instructions:

Carrot and Mushroom Brown Rice-1-16Oven Baked Brown Rice:

Preheat the oven to 375 degrees Fahrenheit. Spread the rice out in an 8 inch square baking dish. Add the butter, boiling water and salt on top of the rice.

Zucchini Brown Rice-1-33

Cover the baking dish with a lid or foil and bake for 1 hour in the preheated oven.Zucchini Brown Rice-1-31 Fluff with a fork.

Zucchini Brown Rice-1-30
Zucchini Brown Rice-1-26Place the cooked brown rice into a large bowl. Carrot and Mushroom Brown Rice-8
While the rice is baking, prep the rest of the ingredients.
Rehydrate the dry mushrooms by pouring boiling water over them and allowing to stand for at least 15 minutes. Since chanterelles are on the tougher side, I actually prefer to place them in a small saucepan, cover the mushrooms with water, bringing to a boil and cooking for about 15 minutes. Carrot and Mushroom Brown Rice-2Scoop the mushrooms from the top of the liquid. The sand will settle to the bottom of the saucepan, so you don't want to drain the mushrooms, because that will pour all that sand back over the mushrooms. Drain the mushroom liquid through a sieve lined with a coffee filter, paper towel or cheesecloth. Reserve the liquid.
Meanwhile, in a skillet, heat the butter or oil. Add the onion, season with salt and pepper. Cook for about 5 minutes on medium heat until the onions are tender and starting to turn lightly golden. Carrot and Mushroom Brown Rice-3Add the carrot and garlic, seasoning with salt and ground black pepper, and cook for another 3-5 minutes, until the carrots are tender. Carrot and Mushroom Brown Rice-4Add the thyme sprig and the rehydrated mushrooms. Mix to combine. Carrot and Mushroom Brown Rice-5Pour the reserved mushroom liquid into the skillet, or use water. The liquid should cover the carrot and mushroom mixture at least halfway. Carrot and Mushroom Brown Rice-6Bring the liquid to a simmer, cover the skillet, and reduce the heat to a simmer. Cook until the mushrooms are tender and have absorbed all of the liquid. Carrot and Mushroom Brown Rice-7Discard the thyme sprig.
Add the carrot and mushroom mixture to the cooked brown rice. Add the chopped fresh parsley. Carrot and Mushroom Brown Rice-9Mix to combine and serve. Carrot and Mushroom Brown Rice-10Reheat the rice in a skillet or the microwave. It freezes really well too, so you can eat half of the rice and freeze the other half.
Carrot and Mushroom Brown Rice-11
Carrot and Mushroom Brown Rice-13

Carrot and Mushroom Brown Rice

Olga Klyuchits
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Sides
Servings 4 -6

Ingredients
  

Oven-Baked Brown Rice:

  • 1 ½ cups brown rice
  • 1 Tablespoon butter or oil
  • 2 ⅓ cups boiling water
  • ½ teaspoon salt

Carrot and Mushroom Addition:

  • 1 Tablespoon butter or oil
  • 1 onion chopped
  • 1 carrot peeled and grated
  • 1-2 garlic cloves minced
  • 1 ½ cups dry chanterelle mushroom you can also use about 8-10 oz fresh mushrooms, any kind
  • 1 spring of thyme
  • 1 -2 Tablespoons chopped fresh parsley
  • salt ground black pepper to taste

Instructions
 

  • Oven Baked Brown Rice:
  • Preheat the oven to 375 degrees Fahrenheit. Spread the rice out in an 8 inch square baking dish. Add the butter, boiling water and salt on top of the rice.
  • Cover the baking dish with a lid or foil and bake for 1 hour in the preheated oven. Fluff with a fork.

While the rice is baking, prep the rest of the ingredients.

  • Rehydrate the dry mushrooms by pouring boiling water over them and allowing to stand for at least 15 minutes. Since chanterelles are on the tougher side, I actually prefer to place them in a small saucepan, cover the mushrooms with water, bringing to a boil and cooking for about 15 minutes.
  • Scoop the mushrooms from the top of the liquid. The sand will settle to the bottom of the saucepan, so you don't want to drain the mushrooms, because that will pour all that sand back over the mushrooms. Drain the mushroom liquid through a sieve lined with a coffee filter, paper towel or cheesecloth. Reserve the liquid.
  • Meanwhile, in a skillet, heat the butter or oil. Add the onion, season with salt and pepper. Cook for about 5 minutes on medium heat until the onions are tender and starting to turn lightly golden.
  • Add the carrot and garlic, seasoning with salt and ground black pepper, and cook for another 3-5 minutes, until the carrots are tender.
  • Add the thyme sprig and the rehydrated mushrooms. Mix to combine.
  • Pour the reserved mushroom liquid into the skillet, or use water. The liquid should cover the carrot and mushroom mixture at least halfway. Bring the liquid to a simmer, cover the skillet, and reduce the heat to a simmer. Cook until the mushrooms are tender and have absorbed all of the liquid. Discard the thyme sprig.
  • Add the carrot and mushroom mixture to the cooked brown rice. Add the chopped fresh parsley. Mix to combine and serve.
  • Reheat the rice in a skillet or the microwave. It freezes really well too, so you can eat half of the rice and freeze the other half.

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Related

More Side Dishes/Vegetables

  • Easy Pickled Red Onions
  • Potato, Bacon and Cheese Pastry
  • Festive Almond Green Beans
  • Crispy Breakfast Potatoes in the Oven

Comments

  1. Brittany says

    November 22, 2017 at 1:39 pm

    Olga, thank you for all of your Thanksgiving inspiration. I'm using your fuss-free turkey recipe and this one. For the rice dish, how do I incorporate fresh mushrooms since the dry mushrooms always give such a flavorful broth? Do I just cook with the carrots?

    Reply
    • olgak7 says

      November 22, 2017 at 1:56 pm

      Yes, just saute the fresh mushrooms along with the other veggies, Brittany. Happy Thanksgving!

      Reply
    • olgak7 says

      November 22, 2017 at 1:56 pm

      Yes, just saute the fresh mushrooms along with the other veggies, Brittany. Happy Thanksgiving!

      Reply
  2. Irina says

    October 19, 2017 at 1:17 am

    Hi Olga, can I use this method to cook long grain rice such as basmati?

    Reply
    • olgak7 says

      October 24, 2017 at 9:59 pm

      I would not recommned it, Irina. Basmati cooks much faster than brown rice. If you use this method, it will most likely be way overcooked.

      Reply
    • olgak7 says

      October 24, 2017 at 9:59 pm

      I would not recommend it, Irina. Basmati cooks much faster than brown rice. If you use this method, it will most likely be way overcooked.

      Reply
  3. Svetlana says

    November 21, 2015 at 11:38 am

    Thank you very much Olga, I made it a few times.

    Reply
  4. Lesya says

    October 24, 2015 at 3:59 pm

    Olga, thank you very much for this recipe! My husband and i really enjoyed it. Making it a second time.

    Reply
    • olgak7 says

      October 24, 2015 at 9:49 pm

      That's wonderful. I'm so glad to hear that, Lesya.

      Reply
  5. Inna says

    September 17, 2015 at 1:52 pm

    Hi Olga! My husband loves brown rice, but I can never cook that right. For some reason it never cooks through. I tried stove top, oven, rice cooker, still it's not cooked through. I was convicted that that's how brown rice is, but after purchasing the organic cooked brown rice from Costco I realized it is actually cooked through. My mother in law suggested I soke it overnight and instead of adding 2 cups of water to add 4. Anyways after trying everything I think I purchased a "wrong rice" lol. What kind of rice are you using?

    Reply
    • olgak7 says

      September 19, 2015 at 2:48 pm

      I use organic brown rice (uncooked) that I buy at Costco. Brown rice is much more chewier and nuttier than white rice.

      Reply
    • Dawn says

      October 09, 2015 at 9:40 am

      Brown is the hardest and takes the longest to cook. My mom likes hers soft and pretty close to mushy whereas I am the opposite I like it a bit chewy. My mom has this trick that she learned when she was living in Hawaii.It works for her and she has tried 2 different rice cookers, and a pressure cooker. Put your rice in and then the water, and here is her trick measure the water up to the line on your middle index finger and cook on low heat for about 35-45 minutes. She even stirs it middle way. It works for her every time.

      Me, I add a about 1/3-1/4 cup more water to the rice cooker. As long as there is water in the rice cooker it will keep cooking. I even do this with Quinoa.

      Reply
  6. salad girl nat says

    September 17, 2015 at 9:20 am

    That sounds really good! I never thought about baking rice! Great idea.

    Reply
    • olgak7 says

      September 19, 2015 at 2:49 pm

      Baking rice is so easy and works perfectly for me every time. I hope you enjoy this recipe.

      Reply
  7. Anna says

    September 16, 2015 at 4:36 am

    That's exzectly what I am going to cook tomorrow! Thanks for your yammy resepice and your hard work. (And by the way, I found your blog not long agow and I realy like it. I am so happy for you about your miracle baby and so happy to see him growing healthy and strong. Gods blessings to your family and strong health for you.)

    Reply
    • olgak7 says

      September 17, 2015 at 1:54 am

      I hope you enjoyed the rice, Anna.
      Thank you so much for visiting my blog and for writing such a sweet comments. I really appreciate it.

      Reply

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