Baked Mushroom Rice
Description
This dish is simple and quick, and can be on your table in about 30 minutes. It's prepared in one pan, the mushrooms are juicy on the inside and browned on the outside and the rice is nice and fluffy, buttery and garlicky.
Ingredients
1 lb. 5 oz. mushrooms, quartered (21 oz.)
3 1/2 T. butter, melted and still hot
3 garlic cloves, minced
salt and pepper
1 1/2 T. olive oil
Rice:
1 1/2 c. long grain rice, uncooked
1 1/2 c. low-sodium vegetable (or chicken) broth/stock
1 1/4 c.
1 t. dried thyme
1 t. garlic powder
Finishes:
3 shallots, green onions or scallions, finely sliced
1 - 2 T. butter, optional
Directions
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Preheat oven to 350 degrees.
Place clean mushrooms in a large bowl; pour on hot melted butter, add garlic, salt and pepper; toss well.
Place rice ingredients in a 9x13 inch baking pan. Mix and shake pan, spreading rice out evenly.
Spread mushrooms in one even layer over rice, partially submerging but covering the whole surface area while the rice cooks. The mushrooms act as a "lid" over the rice as it bakes. Drizzle on olive oil.
Bake for 35 - 40 minutes or until mushrooms are golden. Remove from oven; let rest for 5 minutes.
Finishes:
Add scallions and extra butter, if desired. Toss.
6 - 8 servings as a side dish.