Baked Rice Casserole with Artichokes and Mushrooms

Here is another perfect comfort food for those who like mushrooms! We oven-baked the sautéed mushroom and artichokes mixed with rice and mushroom soup. Enjoy it while hot!

Ingredients (serves 3-4)

To Cook in the Rice Cooker:

1-1/2 cups (rice measuring cup) long grain white rice
Water to fill to water level 1-1/2 for “LONG GRAIN WHITE,” or 1-3/4 cups (rice measuring cup)
1/2 tsp. salt

To Prepare Separately:

1/8 cup olive oil
4 oz. fresh white mushrooms, quartered
3-4 canned or fresh small artichoke hearts, quartered
16 oz. prepared mushroom soup, not condensed
1/2 tsp. Worcestershire sauce
1/2 cup grated parmesan cheese
1/4 cup parsley, chopped

Ingredients (serves 6-8)

To Cook in the Rice Cooker:

3 cups (rice measuring cup) long grain white rice
Water to fill to water level 3 for “LONG GRAIN WHITE,” or 3-3/4 cups (rice measuring cup) water
1 tsp. salt

To Prepare Separately:

1/4 cup olive oil
8 oz. fresh white mushrooms, quartered
7-8 canned or fresh small artichoke hearts, quartered
32 oz. prepared mushroom soup, not condensed
1 tsp. Worcestershire sauce
1 cup grated parmesan cheese
1/2 cup parsley, chopped

This recipe was developed for Zojirushi rice cooker models listed here. Adjustments may be necessary when using other models.

Baked Rice Casserole with Artichokes and Mushrooms Step 2

Add water and salt to the inner cooking pan and stir well with rice using the rice spatula. Cook the rice using the “LONG GRAIN WHITE” (if available), or the “MIXED” setting.

Baked Rice Casserole with Artichokes and Mushrooms Step 3

3

While the rice cooks, prepare the mushroom and artichoke mixture. In a heavy frying pan, heat olive oil until lightly smoking. Add quartered mushrooms and sauté adjusting heat to keep from scorching until slightly crisp on all sides and golden brown. Reserve in a warm bowl.

Baked Rice Casserole with Artichokes and Mushrooms Step 8

8

When rice completes cooking, gently fluff the rice with the rice spatula. Pour in the mushroom soup mixture. Add 1/2 of parmesan cheese and parsley mixture and all of cooked mushrooms and artichokes to the rice. Gently stir to combine and evenly distribute. Place mixed rice in a large oven proof casserole or ceramic bowl.

Baked Rice Casserole with Artichokes and Mushrooms Step 9

9

Sprinkle the remaining parmesan cheese and parsley mixture on top of the prepared casserole. Place in the preheated oven and bake for 15 – 20 minutes or until the top of the casserole is golden brown and the mushroom soup is bubbling at the edges.