Baked Mushroom Rice

Baked Mushroom Rice

from recipetineats.com
10 min
10 mins

Oven Baked Mushroom Rice - buttery, garlicky, golden brown juicy mushrooms and fluffy rice, all made in one pan in the oven!

Ingredients

  • 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

Directions

  1. 1

  2. 2

    Preheat oven to 180C/350F.

  3. 3

    Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.

  4. 4

    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.

  5. 5

    Mix and shake the pan to spread the rice out evenly.

  6. 6

    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).

  7. 7

    Drizzle over olive oil.

  8. 8

    Bake for 35 - 40 minutes or until mushroom is golden. Remove from oven and rest for 5 minutes.

  9. 9

    Finishes: Add extra butter (if using) and scallions. Toss through rice. Serve!