Creamy Beef & Mushroom Rice Bake

🍲 Creamy Beef & Mushroom Rice Bake

🛒 Ingredients

For the Beef

• 500 g ground beef

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• Salt & black pepper to taste

For the Rice Bake

• 1 cup uncooked long-grain rice

• 2 cups beef broth

• 1 cup mushrooms, sliced

• 1 cup heavy cream or cooking cream

• 1/2 cup sour cream

• 1 tsp paprika

• 1/2 tsp dried thyme or Italian seasoning

Topping (Optional)

• 1 cup shredded mozzarella or cheddar cheese

• Fresh parsley for garnish

👩‍🍳 Instructions

1. Preheat Oven
   Preheat oven to 180°C / 350°F. Lightly grease a baking dish.

2. Cook Beef
   Heat olive oil in a pan over medium heat.
   Add onion and garlic, sauté until fragrant.
   Add ground beef, season with salt & pepper, and cook until browned. Drain excess fat.

3. Assemble Rice Bake
   In the baking dish, spread uncooked rice evenly.
   Add cooked beef, mushrooms, paprika, thyme, and mix lightly.

4. Add Creamy Liquids
   In a bowl, whisk beef broth, cream, and sour cream.
   Pour evenly over the rice mixture. Press rice gently so it’s submerged.

5. Bake
   Cover tightly with foil and bake for 45 minutes.

6. Add Cheese & Finish
   Remove foil, sprinkle cheese on top.
   Bake uncovered for another 10–15 minutes until golden and bubbly.

7. Rest & Serve
   Let rest 10 minutes. Garnish with parsley and serve hot.

❓ Q & A

Q: Can I use cooked rice instead of uncooked?
A: Yes—use 3 cups cooked rice and reduce broth to 1/2 cup. Bake uncovered for 25–30 minutes.

Q: Can I substitute ground beef?
A: Absolutely—ground chicken, turkey, or even minced lamb work well.

Q: What mushrooms are best?
A: Button or cremini mushrooms are ideal, but any variety works.

Q: Can I make this ahead of time?
A: Yes! Assemble, cover, and refrigerate up to 24 hours before baking.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat with a splash of broth.