Baked Mushroom Rice
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
4.92 out of 5 stars
(73)
Ingredients
6 servings
- 650g (1.3 lb) mushrooms (, quartered (Note 1)
- 50g (3.5 tbsp) butter (, melted (hot, not cooled)
- 2 - 3 garlic cloves (, minced (I use 3 - nice and garlicky!)
- Salt and pepper
- 1.5 tbsp olive oil
- 1 1/2 cups long grain rice (, uncooked)
- 1 1/2 cups (375 ml) chicken or vegetable broth (, low sodium)
- 1 1/4 cups (315 ml) water
- 1 tsp dried thyme
- 1 tsp garlic powder
- 3 shallots / green onions / scallions (, finely sliced)
- 1 - 2 tbsp butter (, optional)
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Preparation
Step 1
Preheat oven to 180C/350F.
Step 2
Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.
Step 3
Place all the Rice ingredients in a baking pan - 22 x 33 cm / 9 x 13". Mine is 30 x 24 cm / 12 x 9.5" - don't need to be exact here, but don't stray too much from pan size.
Step 4
Mix and shake the pan to spread the rice out evenly.
Step 5
Spread the mushrooms over the rice - they will be partially submerged but should pretty much cover the whole surface area (to be the "lid" while the rice cooks).
Step 6
Drizzle over olive oil.
Step 7
Bake for 35 - 40 minutes or until mushroom is golden. Remove from oven and rest for 5 minutes.
Step 8
Finishes: Add extra butter (if using) and scallions. Toss through rice. Serve!
Step 9
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