Baked Mushroom Rice
Description
This is a great side that goes with just about any main dish. The rice fluffy, buttery and just plain good with mushrooms that are juicy on the inside and golden brown on the outside.
Ingredients
1 1/2 lb. mushrooms, quartered
3 1/2 T. butter, melted (hot, not cooled)
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 broth (or chicken broth)
1 1/4 c. water
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 F.
Place mushrooms in a large bowl; pour hot melted butter on top; add garlic, salt and pepper; toss well.
Place all of the Rice ingredients in a 9x13 inch baking pan; stir and shake the pan to spread the rice out evenly.
Spread the mushrooms out over the rice, making sure that they are spread out and not too high for better browning; drizzle on olive oil.
Bake 35 - 40 minutes or until mushrooms are golden. Remove from oven; let rest for 5 minutes.
To finish, add butter and green onions/ scallions/shallots. Toss through rice.
6-8 servings as a side.
*Long grain rice works the best because it's less sticky than short or medium grain. Basmati and Jasmine will work too, about the same cook time. Risotto and Paella rice isn't suitable. For brown rice, don't top with mushrooms at the beginning. Cover with foil, bake for 30 minutes, then remove foil, top with mushrooms and bake uncovered 30 - 35 minutes until mushroom is golden.