This mushroom & broccoli rice bake is the perfect way to switch up your weeknight dinner! It’s filled with veggies, loaded with garlic and cheesy flavor, and perfect to pair with your choice of protein.
I love switching up our side dishes during the week, especially when it means a one-pot dish. This rice bake is seasoned with nutritional yeast, giving it a dairy-free cheesy flavor, lots of garlic, and simple spices.
This dish is so simple to make, and can be customized to your liking. You can add in any vegetables you like, and play around with the seasoning.
Flavor variations for your mushroom broccoli rice bake
I kept the flavors pretty basic with this dish so that i’ll be able to pair it with different flavors throughout the week.
Here are some other ways you can season your rice bake:
- Add in a couple tablespoons of soy sauce, and swap the olive oil for sesame oil for more of an Asian style rice bake
- Mix in some taco seasoning, and top your rice with shredded cheddar cheese during the last 10 minutes of baking time. Serve with black beans for a simple vegetarian taco bowl!
What to do with your leftover baked mushroom & broccoli rice
If you end up with leftovers, one of my favorite ways to repurpose this dish is to turn it into a fried rice. You pour your rice & veggies into a large skillet, and stir fry it on a high heat with some sesame oil and soy sauce. You can add in extra veggies, or whisk in some eggs for added protein.
Serve it as is, or with baked tofu, fish, chicken or any other protein you like.
Can I freeze the leftovers?
Absolutely! Leftovers will stay good in the freezer for up to 2 months. You can freeze it in individual servings, and warm it on the stove-top or microwave when ready to eat.
You guys are going to love this simple dish, and I can’t wait to hear what you think. Check out some of my recommended proteins below to serve your rice and veggies with.
What to serve with your veggies & rice:
Maple Tahini Tofu
Lemon Parmesan Crusted Fish
Maple Dijon Salmon
Mushroom Broccoli Rice Bake
Ingredients
Rice layer
- 1 cup basmati rice
- 1 tbsp olive oil
- 1/4 tsp salt
Veggie layer
- 8 oz fresh sliced mushrooms
- 2 cups chopped broccoli florets
- 1/2 large onion, chopped
- 2 + 1/2 cups vegetable broth
- 3 cloves of garlic, crushed
- 3 tbsp nutritional yeast
- 2 tbsp vegan butter, melted
- 1 tsp salt
- 1/2 tsp crushed black pepper
- Sliced scallions, to top
- Crushed red pepper, to top
Directions
- Preheat your oven to 350 F
- In a large casserole dish, at least 9 x 13″ big, layer your rice and mix it with the 1 tbsp of olive oil and salt
- In a medium bowl, mix together the sliced mushrooms, broccoli florets, onion, salt, pepper, garlic, nutritional yeast and butter.
- Layer the veggie mixture over the rice and flatten into the baking dish.
- Pour the vegetable broth over the dish, and cover with tinfoil.
- Bake covered for 40 minutes covered. Remove from oven, give it it a mix and remove the foil. Continue baking for an additional 10-15 minutes uncovered, until the rice is fluffy and all liquid is absorbed.
- Let rest for 10 minutes, fluff together and top with scallions or red pepper flakes. Serve fresh!
By the time the rice was cooked (10 minutes more than specified in the recipe), the veggies were mush. However, this has an excellent flavour so next time I will cook the rice and veggies separately and mix together afterwards. Thank you!