Baked Mushroom Rice

Ingredients

650 g / 1.3 lb mushrooms , quartered

50 g / 3.5 tbsp butter , melted (hot, not cooled)

2 - 3 garlic cloves , minced (I use 3 - nice and garlicky!)

Salt and pepper

1.5 tbsp olive oil

RICE:

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

1 tsp dried thyme

1 tsp garlic powder

FINISHES:

3 shallots / green onions / scallions , finely sliced

1 - 2 tbsp butter , optional

Instructions

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 / 12 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!

Recipes Easy