Would you believe that Trish Braunersrither reduced her A1C almost a full point in 2 months eating rice? Even white rice on occasion?

Trish shared in this interview her personal experience with the reality that is starting to become more widely known–that insulin-related issues are much better managed by reducing fat rather than carbs.

I was really excited to try this recipe she shared in our interview–it’s a piece of cake to throw in the oven and pulling a casserole out of the oven just screams comfort food.

This is definitely the type of dish that many people would think is the perfect side to go along with meat, but we plant-based eaters know it can make a perfect main dish and be not only satisfying but also super healthy.

I made 2 9×13 pans for my family plus a couple of guests, and we ate almost all of it.

Essentially it’s just a matter of layering rice, spices, chopped onion and mushroom and then covering it all with broth. Stick it in the oven and let it cook while you work on the rest of your to-do list!

Can I make this with Brown Rice?

Trish makes it with white jasmine rice, but the brown jasmine rice at Walmart was just begging me to try it with both types of rice.

Great news! It’s delicious with both! Brown rice just needs a little more liquid and time to cook, but I don’t know that my family would have even really consciously known there was a difference if I hadn’t pointed it out.

I used Brown Jasmine rice, which usually doesn’t have the same water ratio as other types of rice. If I make it with long or short grain brown rice I’ll probably add an additional 1/4 cup liquid to be sure the rice is fully cooked. Especially since this is a casserole, I’d prefer having my rice a little too moist than too dry and undercooked.

To speed up the process for the brown rice, bring the broth to a boil on the stove before pouring over the other ingredients.

Regardless of what type of rice you use, cover the dish tightly with aluminum foil.

Bake until the rice is tender and serve!

If you have ever struggled with insulin-related issues, weight-loss or plant-based eating with teenagers, you won’t want to miss this podcast episode with Trish. She has gained so much wisdom on her journey that can help all of us!

Listen here or find Plant Strong Families in your favorite podcast app.

Print Recipe

Dump and Bake Garlic Mushroom Rice

This delicious plant-based casserole is so easy to put together and has rich flavors everyone will love!

Prep Time

10 minutes

Cook Time

45-60 minutes

Servings

Ingredients

• 2 cups White Jasmine Rice see notes for brown jasmine rice
• 5 cloves garlic minced or 5 T bottled minced garlic
• 1 tsp Thyme
• 1 tsp rosemary
• 1 tsp salt
• 1/2 tsp pepper
• 1 chopped onion
• 2 cups chopped mushrooms
• 2.5 cups vegetable or mushroom broth

Prep Time 10 minutes Cook Time 45-60 minutes Servings Ingredients 2 cups White Jasmine Rice see notes for brown jasmine rice 5 cloves garlic minced or 5 T bottled minced garlic 1 tsp Thyme 1 tsp rosemary 1 tsp salt 1/2 tsp pepper 1 chopped onion 2 cups chopped mushrooms 2.5 cups vegetable or mushroom broth

Instructions

1. Preheat oven to 380. Spread rice in the bottom of 9x13 casserole dish. Sprinkle with spices, onion and chopped mushroom. Pour broth over the top.
2. Tightly cover with aluminum foil
3. Bake at 380 for 45 min - 50 minutes until the rice is soft.

Recipe Notes

To use brown jasmine rice: Increase broth to 3 cups. Bring broth to a boil before pouring over rice and vegetables. Bake for 60-70 minutes until rice is tender and all liquid has been absorbed.

I have not tested this recipe with long or short grain brown rice, but I suspect it will work similarly. I would try it with 1/4 cup additional liquid because I would prefer my casserole to be a little too moist than dry and undercooked.

My family has varying tastes for salt and pepper, so I will probably reduce those in the future and allow everyone to add as they desire. Everyone loved it though!