This baked rice with mushrooms is a buttery, rich, flavorful dish that has been a mainstay at myriad potlucks, picnics, and holiday feasts across the South.
I’ve eaten this baked rice with mushrooms more times than I can count. Growing up in the era of “church potlucks,” I saw this baked rice dish at many a Sunday lunch.
You might hear it called by several names: dirty rice, church ladies’ rice, rice casserole, or even brown rice. Whatever you call it, it is delicious. I decided to pull out my recipe and share on Family Savvy, as I sometimes fear these “old faithful” recipes will disappear with time if not documented.
This rice can be made start to finish in less than an hour. For a busy weeknight dinner, you could make this rice and serve with a tossed salad or these Mississippi green beans, and store bought yeast rolls. Simple and delicious. #purecomfortfood
Make ahead: The rice can be made early in the day and reheated just before serving. It reheates beautifully in the microwave, so leftovers are great.
The recipe I’ve always used and the one I am sharing calls for a full stick of butter. There are variations of this recipe that call for less. I feel sure that 6 TB would yield great results (and save a few fat grams in the process).
A note on rice: I am a fan of Uncle Ben’s converted (parboiled) rice and use it exclusively whenever white rice is called for in a recipe. It turns out perfectly every single time. It is a tad more expensive than store brand rice or bulk rice in bags (Uncle Ben’s is in a box), but occasionally Publix will have it on sale BOGO.
A note on shrooms: The best results are using a small carton of fresh sliced mushrooms, but canned sliced can be used in a pinch. They just won’t add as much heft or be as fresh and flavorful.
If you try this, I’d love to hear how you like it. If you have a version of this recipe that you love, feel free to share in the comments of this post. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!