Baked Mushroom Rice
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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
contains dairy
pescatarian
- salt and pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1.5 tbsp olive oil
- 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!))
- 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
- 3 shallots / green onions / scallions ( finely sliced)
- 1 - 2 tbsp butter ( optional)
- Carbohydrate 0.365955 g
- Cholesterol 0 mg
- Fat 0.850392500361835 g
- Fiber 0.0616166648864746 g
- Protein 0.0821958333333333 g
- Saturated Fat 0.118272500049962 g
- Serving Size 1 1 Serving (118g)
- Sodium 12.4412204861184 mg
- Sugar 0.304338335113525 g
- Trans Fat 0.0251887500097986 g
- Calories 9 calories
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 / 8 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!
