Baked Mushroom Rice Recipe
Ingredients:
2 cups long-grain white rice
4 cups chicken or vegetable broth
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
8 oz (225 g) mushrooms, sliced
1 tsp dried thyme
1/2 tsp dried sage
Salt and pepper, to taste
1/4 cup chopped fresh parsley (optional, for garnish)
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Rice: Rinse the rice under cold water until the water runs clear. Drain well.
Sauté Vegetables: In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Cook Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 5-7 minutes.
Add Rice and Seasonings: Stir in the rice, dried thyme, dried sage, salt, and pepper. Cook, stirring frequently, for 1-2 minutes to toast the rice and coat it with the seasonings.
Add Broth: Pour in the chicken or vegetable broth and bring to a simmer. Taste and adjust seasoning if necessary.
Bake Rice: Cover the skillet or Dutch oven with a lid or aluminum foil. Transfer to the preheated oven and bake for 30-35 minutes, or until the rice is tender and has absorbed all the liquid.
Fluff and Serve: Remove from the oven and let it sit, covered, for 5 minutes. Fluff the rice with a fork. If desired, garnish with chopped fresh parsley before serving.
