facebook twitter youtube
RECIPESarrowRice CookersarrowBaked Rice Casserole with Artichokes and Mushrooms
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
  • 1-3/4 cups (rice measuring cup) water
  • 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
  • 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.

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan.

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.


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.

Sauté artichoke hearts in the same frying pan until crisp and golden brown. Reserve with the mushroom. 

When the rice cooker begins to countdown to completion, preheat oven to 425°F.

In a small sauce pot, heat mushroom soup and Worcestershire sauce over low heat. Be careful not to scorch. When hot, turn off heat and hold warm.

In a separate bowl, combine parmesan cheese and parsley.

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.

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. 

Remove casserole from oven and allow to cool – about 5 minutes. Spoon baked casserole into warm plates and serve immediately. 

Brown Rice
White Rice
Artichoke Mixed Brown Rice
Asparagus Rice with Seared Scallops
Avocado Bowl with Yogurt Sauce
Baked "Mac and Cheese" Style Brown Rice
Baked Rice Casserole with Artichokes and Mushrooms
Baked Rice "Gratin"
Baked Risotto Lasagna Style
Beef Miso and Rice on Salad Leaf
Bibimbap (Korean Rice Bowl)
Black Sesame Cake
Brown Rice & Black Bean Crisps
Brown Rice and Chickpea Salad with Orange and Red Onion
Brown Rice and Turkey Sloppy Joes
Brown Rice Tabbouleh
Buttered Lobster Rice
Caprese Rice Salad
Cauliflower Creamed Rice with Seared Salmon
Cheese Cake
Cheese Senbei (Rice Crackers)
Chesapeake Crab Carrot Rice
Chicken Vindaloo (Indian Chicken Curry)
Chili Cheese Rice and Hot Dogs
Classically Built Onigiri
Cranberry & Rice Confetti Mix
Creamy Oatmeal Brûlée
Crisp Grilled Yaki-onigiri
Deconstructed California Roll
Dijon Shrimp and Tomato Rice
Eastern Mediterranean Vegetables and Brown Rice
Fluffy Rice Alfredo
Garlic Flavored Beef Yakimeshi, Stir-Fried Rice
Gomoku Sushi
Green Peas and Asparagus Doria
Green Tea Rice
Green Vegetable Sushi
Grilled Yaki-onigiri
Gumbo Bowl
Gyu-Don (Beef Bowl)
Ice Rice Gelato
Italian Sausage and Peppers Over Tomato Rice
Japanese Beef Curry
Japanese Dry Curry
Jasmine Rice with Tofu, Broccoli and Edamame
Keihan (Japanese Chicken Soup with Rice)
Kimchi Fried Rice
Kitsune-Donburi (Fried Bean Curd and Egg Bowl)
Kurigohan (Japanese Chestnut Rice)
Loco Moco
Maki Sushi (Sushi Roll)
New Orleans Style Red Beans and Rice
Niçoise Brown Rice Salad
Nigiri Sushi
Oatmeal Pear Surprise
Ohagi (Japanese Sweet Rice with Adzuki Paste)
Onigirazu Rice Sandwich
Oyako-Donburi (Chicken and Egg Bowl)
Pad Thai Shrimp Mixed Rice
Prosciutto Rice Balls
Puttanesca Rice Salad
Quinoa and Chicken Super Salad
Quinoa Burger Deluxe
Rice and Beans with Bacon and Collard Greens
Rice Croquette
Rice Omelet (Japanese Omu-Rice)
Rice Sprinkles Onigiri
Rice with Sausage, Onion, Ketchup and Sunny-Side-Up Egg
Portabella Mushroom Rice with Beef and Broccoli
Salmon Chazuke (Green Tea Rice Soup)
Salmon Teriyaki with Mixed Vegetables over Rice
Salsa Verde Style Brown Rice
Shiitake-Gohan (Shiitake Mushroom Rice)
Shrimp and Rice Ceviche
Shrimp Yakimeshi, Stir-Fried Rice
Smoked Salmon Sushi Style
Spam® Musubi
Spicy Basmati Rice with Lentils and Spinach
Spicy Curry Flavored Vegetable Yakimeshi, Stir-Fried Rice
Steel Cut Oatmeal
Summer Curry with Brown Rice
Sushi Rice
Sweet Rice Cooked with Adzuki Beans
Takikomi-Gohan (Mixed Rice)
Taco Rice Bowl
Tamago-Donburi (Egg Bowl)
Temaki Sushi
Ten-Don (Tempura Bowl)
Tenmusu (Tempura Rice Ball)
Teriyaki Rice Burger
Thai Green Chicken Curry
Thai Oatmeal Salad with Eggplant
Tofu Jasmine Fragrant Rice
Topped Salmon Quinoa Bowl
Tricolor Soboro Bowl
Tropical Long Grain Salad
Tuna & Avocado Tower
Vegetable Brown Rice Zosui (Japanese Rice Soup)
Wakame-Gohan (Seaweed Mixed Rice)
Whole Wheat Sponge Cake
Wild Rice and Chicken Liver Crostini
Wild Rice Salad
Yaki-Onigiri Chazuke (Grilled Rice Ball Soup)
Yakiniku-Donburi (Grilled Beef Bowl)