Baked Mushroom Rice

Ingredients

• 650g (1.3 lb) mushrooms, quartered (Note 1)
• 50g (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

Steps

1. Heat the oven to 180C/350F.
2. Put the mushrooms in a large bowl, pour the hot melted butter over them and add the garlic, salt and pepper. Toss thoroughly.
3. Put every ingredient from the Rice group into a 22 x 33 cm / 9 x 13″ baking pan. A 30 x 24 cm / 12 x 9.5″ pan was used in the source preparation; the size need not be exact, but should not differ too much.
4. Mix, then shake the pan so the rice is spread evenly.
5. Distribute the mushrooms over the rice. They will sit partly submerged, but should cover almost the entire surface, acting as the “lid” while the rice cooks.
6. Drizzle olive oil over the top.
7. Cook in the oven for 35 – 40 minutes, or until the mushrooms are golden. Take out of the oven and leave to rest for 5 minutes.
8. To finish, add the extra butter if using, and add the scallions. Toss these through the rice, then serve.