This tasty vegetable and rice recipe is a great side dish to serve year round. Mushrooms are quartered and placed in a bowl. Then melted butter, minced garlic, salt and pepper are stirred in. Next in a casserole dish uncooked rice is mixed with broth, water, thyme and garlic powder. After everything is stirred together, the mushroom mixture is spread on top of the rice. Olive oil is drizzled on and the pan is baked until the mushrooms are golden and the rice is cooked.
Course
Side Dish
Prep Time10minutes
Cook Time35minutes
Servings6people
Ingredients
1 ⅓lbmushroomsquartered
3 ½tbspbuttermelted
2 to 3garlic clovesminced
Salt and pepper
1 ½tbspolive oil
Rice
1 ½cupslong grain rice
1 ½cupschicken or vegetable broth
1 ¼cupswater
1tspdried thyme
1tspgarlic powder
Finishes
3shallots / green onions / scallionsfinely sliced
1 to 2tbspbutter
Instructions
Preheat oven to 350 F.
Place mushrooms in a large bowl. Pour over the hot butter; add garlic, salt and pepper. Toss well.
Place all the rice ingredients in a 9 x 13 baking pan. Mix and shake the pan to spread out the rice evenly.
Spread the mushrooms over the rice. Rice should be covered with all of the mushrooms.
Drizzle over the olive oil.
Bake in the oven for 35 to 40 minutes or until the mushrooms are golden. Remove from oven and rest for 5 minutes.
Add extra butter if using and scallions. Toss through the rice. Serve warm.