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Baked Brown Rice with Mushrooms and Leeks

Baked Brown Rice with Mushrooms and Leeks

I love brown rice because of its nutty flavor with more textural personality than white rice. However, during my several years of cooking brown rice, I have had more than my share of mushy, soggy, and even under or overcooked results when cooking brown rice.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 354kcal


  • Vegetable broth you can use chicken broth as well
  • 2 tablespoon vegetable oil divided
  • 1/2 teaspoon salt - divided
  • 1 1/2 cup brown rice picked over
  • 1 leek – white parts only washed and sliced
  • 8 ounces 2 cups Cremini (or button) mushrooms, wiped, trimmed and sliced
  • 2 teaspoons fresh thyme minced
  • 1/4 teaspoon black pepper freshly grounded
  • 11/2 teaspoon sherry vinegar


  • Preheat oven to 375 degrees.
  • Heat vegetable broth, 1-tablespoon vegetable oil, and 1/4 teaspoon salt in a medium saucepan until it boils.
  • Place the brown rice in 8X8 baking dish.
  • Pour the boiling broth mixture over brown rice and give it a gentle stir.
  • Cover the baking dish tightly with 2 layers of aluminum foil.
  • Place it in the oven and bake for 60 to 70 minutes or until tender.15 minutes prior to rice being ready,
  • Sauté leeks in a large skillet with 1-tablespoon oil until they are wilted, 2-3 minutes.
  • Add the mushrooms and cook, stirring occasionally, until most of the moisture has evaporated, 8-10 minutes.
  • Season it with 1/4 teaspoon salt, thyme, and black pepper.
  • When rice is ready, fluff it with a fork and cover it with kitchen towel.
  • Let it stand for 5 minutes.
  • Stir in the sautéed mushroom and leek mixture in rice and drizzle it with the sherry vinegar.
  • Taste for seasoning. Add if necessary.
  • Serve immediately.


Calories: 354kcal | Carbohydrates: 61g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Sodium: 889mg | Potassium: 411mg | Fiber: 4g | Sugar: 3g | Vitamin A: 731IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg