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Baked Mushroom Rice | Daily Dine

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Baked Mushroom Rice

Baked Mushroom Rice

Recipe video above. The oven baked version of the wildly popular Mushroom Rice! The idea behind this recipe is that the mushrooms act as a "lid" over the rice as it bakes, and the mushroom juices drip into the rice - best broth ever! The rice is FLUFFY, garlicky and buttery, and the mushrooms are golden brown and juicy inside.

View original recipe on recipetineats.com

ricewestern

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 6

Nutritional Information

Calories:251 kcal

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)

Instructions

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!