Baked Mushroom Rice
This oven-baked method transforms simple ingredients into a deeply savoury side or main. The mushrooms form a lid over the rice as it cooks, allowing their rich juices to drip down and flavour every grain. The result is perfectly fluffy, garlic-infused rice paired with tender, golden brown mushrooms. It's a straightforward, hands-off dish that delivers impressive flavour from a single pan.
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)
Method
- Preheat your oven to 180C/350F.
- In a large bowl, combine the quartered mushrooms with the hot melted butter, minced garlic, salt, and pepper, tossing to coat thoroughly.
- Add all the listed Rice ingredients into a 22 x 33 cm / 9 x 13" baking pan. a 30 x 24 cm / 12 x 9.5" pan also works, as sizes need not be exact but should be similar.
- Stir the rice mixture and gently shake the pan to distribute it in an even layer.
- Arrange the buttered mushrooms over the rice layer. they will sink slightly but should largely cover the surface to act as a lid.
- Drizzle the olive oil evenly over the mushrooms.
- Bake for 35 - 40 minutes until the mushrooms turn golden, then let it stand for 5 minutes after removing from the oven.
- For the final touches, stir through the optional butter and the sliced scallions before serving.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryRice
