Baked Mushroom Rice

The next time you’re after a mushroom recipe, look no further than this quick ‘n easy BAKED Mushroom Rice! It’s buttery, garlicky, with golden brown juicy mushrooms and the baked rice is beautifully fluffy.

The next time you’re after a mushroom recipe, look no further than this quick ‘n easy BAKED Mushroom Rice! It’s buttery, garlicky, with golden brown juicy mushrooms and the baked rice is beautifully fluffy.

Ingredients
  • 650 g / 1.3 lb mushrooms , quartered (Note 1)
  • 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:
  1. 3 shallots / green onions / scallions , finely sliced
  2. 1 - 2 tbsp butter , optional
  3. Instructions
  4. Preheat oven to 180C/350F.
  5. Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.
  6. 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.
  7. Mix and shake the pan to spread the rice out evenly.
  8. 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).
  9. Drizzle over olive oil.
  10. Bake for 35 - 40 minutes or until mushroom is golden. Remove from oven and rest for 5 minutes.
  11. Finishes: Add extra butter (if using) and scallions. Toss through rice. Serve!