I absolutely love this savory baked rice with mushrooms because it’s ridiculously easy — you just sauté onions and celery in butter, toss them with canned mushrooms and water chestnuts, then mix everything with rice and chicken bouillon broth before baking uncovered at 350° for about 40 minutes. The result is perfectly tender rice with incredible earthy flavors and amazing crunch from those water chestnuts, plus your kitchen smells absolutely divine while it’s cooking, and there’s so much more to discover about perfecting this foolproof one-dish wonder.

Why You’ll Love this Savory Baked Rice with Mushrooms

Every single bite of this savory baked rice delivers layers of earthy mushrooms, crisp water chestnuts, and tender vegetables that’ll make you wonder why you’ve been settling for plain rice all this time.

I love how the chicken bouillon creates this rich, savory base that infuses every grain, while the sautéed celery and onions add aromatics that fill your kitchen with the most incredible smell.

The water chestnuts provide this amazing crunch that contrasts beautifully with the tender rice, and honestly, it’s way easier than stovetop methods since you just dump everything in a casserole and let the oven work.

What Ingredients are in Savory Baked Rice with Mushrooms?

This savory baked rice recipe uses simple ingredients that you probably already have in your pantry, which is honestly one of my favorite things about it. The combination of earthy mushrooms, crunchy water chestnuts, and aromatic vegetables creates this amazing flavor profile that transforms ordinary rice into something special, and the best part is you don’t need any fancy or expensive ingredients to make it happen.

• 2 1/2 cups water
• 5 teaspoons chicken bouillon
• 1 cup uncooked rice
• 1/2 cube butter
• 1 can water chestnuts, cut up
• 1 can mushrooms, drained
• 1/4 cup chopped onion
• 1/2 cup chopped celery

When gathering your ingredients, you’ll want to use regular long-grain white rice for the best texture, though you could experiment with jasmine or basmati if that’s what you have on hand.

The recipe calls for canned mushrooms and water chestnuts, which makes this super convenient for weeknight cooking, but feel free to use fresh mushrooms if you prefer that earthy flavor and firmer bite.

Don’t skip the step of draining those canned mushrooms well, because nobody wants soggy rice, and make sure your water chestnuts are cut into bite-sized pieces so they distribute evenly throughout the dish.

How to Make this Savory Baked Rice with Mushrooms

Making this savory baked rice is honestly one of those recipes where you can’t really mess it up, which I appreciate because, let’s be real, we’ve all had those kitchen disasters that make us question our life choices.

Start by heating your oven to 350° and getting all your prep work done first – trust me on this one, because once things start moving, they move fast.

Begin by sautéing your vegetables in that 1/2 cube of butter, and yes, I know it seems like a small amount but it’s perfect for getting everything nicely golden. Toss in your 1/4 cup of chopped onion and 1/2 cup of chopped celery first, letting them get soft and fragrant, maybe 3-4 minutes.

Then add your drained mushrooms and cut-up water chestnuts – the exact amounts aren’t specified, but one can of each works beautifully. While those vegetables are doing their thing, bring 2 1/2 cups of water to a rolling boil and stir in those 5 teaspoons of chicken bouillon until it’s completely dissolved.

Here’s where it gets simple, almost suspiciously so. Add your 1 cup of uncooked rice to the boiling bouillon mixture, give it a good stir, then fold in all those lovely sautéed vegetables.

Pour the whole mixture into your casserole dish – and here’s the thing that might make you nervous – you’re going to bake it uncovered for 40 to 45 minutes. I know, I know, it seems like the rice might dry out, but somehow it doesn’t.

The steam from the liquid creates this perfect little cooking environment, and you end up with tender rice that’s absorbed all those savory flavors without turning into mush. And speaking of perfect cooking environments, if you’re planning to make homemade ice cream for dessert, investing in a professional ice cream maker can give you that same reliable, consistent results every time.

Savory Baked Rice with Mushrooms Substitutions and Variations

While I absolutely love this recipe as-is, sometimes you’ve got to work with what’s hiding in your pantry, and honestly, this baked rice is so forgiving that you can swap ingredients around without worrying about ruining dinner.

No mushrooms? Try diced bell peppers or zucchini instead. Can’t find water chestnuts? Chopped almonds add amazing crunch.

I’ve swapped chicken bouillon for vegetable broth when cooking for vegetarians, and it tastes fantastic.

Brown rice works too—just add extra liquid and cooking time.

Even frozen mixed vegetables work in a pinch, though fresh always wins.

What to Serve with Savory Baked Rice with Mushrooms

Why serve this savory baked rice as just a side dish when it’s absolutely hearty enough to anchor an entire meal? I love pairing it with simple grilled chicken or baked salmon — the rice’s earthy mushroom flavor complements protein beautifully without competing.

For lighter meals, I’ll serve it alongside a crisp green salad with vinaigrette, or steamed broccoli for extra vegetables. It’s fantastic with roasted pork tenderloin too.

Honestly though? Sometimes I eat a big bowl of this rice all by itself with maybe some crusty bread — it’s that satisfying and flavorful on its own.

Final Thoughts

This savory baked rice has become one of those recipes I turn to again and again — it’s reliable, comforting, and honestly just makes the whole house smell incredible while it’s baking.

The combo of tender rice, earthy mushrooms, and crunchy water chestnuts creates this perfect texture contrast that keeps every bite interesting. Plus, it’s practically foolproof — no stirring, no babysitting, just toss everything in the oven and walk away.

I love how the bouillon infuses every grain with flavor, and honestly? This beats plain rice every single time.