Baked Mushroom Rice

By norsegal8

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. Recipe VIDEO below.

Ingredients

• 650 g / 1.3 lb mushrooms , quartered (Note 1)
• 50 g / 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

Preparation

Step 1

Preheat oven to 180C/350F.

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

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.

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

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).

Drizzle over olive oil.

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

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