Baked Mushroom Rice
Baked Mushroom Rice is a comforting dish that combines earthy mushrooms and perfectly cooked rice with delightful flavors of garlic and thyme, making it perfect as a weeknight meal or side dish.
Ingredients
Mushroom Mixture
- 650 g 650g (1.3 lb) mushrooms, quartered Use fresh varieties like cremini or shiitake for the best flavor.
- 50 g 50g (3.5 tbsp) butter, melted Butter should be hot, not cooled.
- 2-3 cloves 2 – 3 garlic cloves, minced 3 cloves for a more garlicky flavor.
- Salt and pepper
Rice Ingredients
- 1.5 cups 1 1/2 cups long grain rice, uncooked
- 1.5 cups 1 1/2 cups (375 ml) chicken or vegetable broth, low sodium
- 1.25 cups 1 1/4 cups (315 ml) water
- 1 tsp 1 tsp dried thyme
- 1 tsp 1 tsp garlic powder
- 3 3 shallots/green onions/scallions, finely sliced
- 1-2 tbsp 1 – 2 tbsp butter, optional Add for extra richness.
Instructions
Preparation
- Preheat your oven to 180C/350F.
- Place the quartered mushrooms in a large bowl. Pour the hot melted butter over them, and add minced garlic, salt, and pepper. Toss well to coat the mushrooms.
- In a baking pan (about 22 x 33 cm / 9 x 13″), combine all the rice ingredients. Mix and shake the pan to make sure the rice is spread out evenly.
- Spread the prepared mushrooms over the rice, ensuring they mostly cover the surface but will be partially submerged.
- Drizzle olive oil over the top of the dish.
Cooking
- Bake in the preheated oven for 35 – 40 minutes, or until the mushrooms are golden. After baking, remove from the oven and let it rest for 5 minutes.
Serving
- To finish, add extra butter (if using) and the sliced scallions. Toss everything through the rice before serving.
Notes
Store leftovers by allowing it to cool completely, then transferring to an airtight container; refrigerate for up to 3 days. Reheat with a splash of water or broth to keep moist. Adjust garlic according to taste for desired flavor intensity. For a creamier texture, add a splash of cream or sour cream before serving. Variations include mixing in cooked chicken or sautéed spinach.