Brown Jasmine Rice Recipes

Oven­baked Brown Jasmine Rice And Mushroom Pilaf

The nutty taste of brown rice goes well with the richness of mushrooms. For variety, substitute 2 shiitakes (stem discarded and caps diced) for the white button (or cremini) mushrooms. Delicious topped with grated Parmesan cheese.

Adapted from award-winning author Marie Simmons' The Amazing World of Rice


  • 3 tablespoons extra virgin olive oil

  • 1 cup coarsely chopped white button or cremini mushrooms

1 garlic clove, finely chopped

  • Freshly ground pepper

1 cup uncooked Organic Brown Jasmine Rice

  • 2 1⁄2 cups reduced-sodium chicken or vegetable broth (or half broth and half water), heated to a boil

  • 1⁄2 teaspoon kosher salt, optional


  1. Preheat the oven to 350 F.

Select a flameproof baking dish with a cover. Heat the olive oil over medium-low heat. Add the mushrooms and onion; cook, stirring, until lightly browned, about 10 minutes.

  3. Stir in the garlic; cook for 1 minute. Add a grinding of black pepper. Add the rice and stir to combine. Add the broth and salt, if needed. Stir to distribute the rice evenly.

  4. Cover and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, about 45 minutes.

  5. Remove from the oven and let stand, covered, for 5 to 10 minutes before serving.