Baked Rice Casserole with Artichokes and Mushrooms
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.
1
Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan.
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.
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.
4
Sauté artichoke hearts in the same frying pan until crisp and golden brown. Reserve with the mushroom.
5
When the rice cooker begins to countdown to completion, preheat oven to 425°F.
6
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.
7
In a separate bowl, combine parmesan cheese and parsley.
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.
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.
10
Remove casserole from oven and allow to cool – about 5 minutes. Spoon baked casserole into warm plates and serve immediately.
