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 therefore the baked rice is beautifully fluffy.
The idea behind this recipe is that the gorgeous mushroom juice drips into the rice because it bakes – the simplest broth base ever!


Incredible, super easy mushroom recipe!

I think the 2 commonest recipe questions i buy are:

1. Can this be made with chicken breast? (Hands down, the foremost asked☺ )

2. Can this be made within the oven?

(Followed closely by the 3rd most asked question: Can this be made during a slow cooker? ;-))

So here’s the baked version of the favored Mushroom Rice recipe I shared a month approximately ago. Here by popular demand – and it’s amazing!

You’ll love how the mushroom juices gets absorbed by the rice because it bakes!



How to make Baked Mushroom Rice

Here’s how easy it's to form this:

  1. place the uncooked rice, broth and seasonings during a pan
  2. top with garlic-butter coated mushrooms
  3. bake! No stirring, no nothing!

And what comes out is extraordinary – golden brown roasted mushrooms on top of fluffy seasoned rice.


It did take a few of goes to work out things just like the correct quantity of mushrooms. an excessive amount of mushrooms = too squished to travel golden brown, insufficient = dried out rice. Quartered mushrooms work way better than sliced (cooks too quickly).

As the mushrooms cook, they are doing shrink considerably which reveals the area of the rice so you get gorgeous golden brown crunchy bits that get tossed through the rice. Also on the sides – cooks’ privilege, pick ’em all off for yourself!

Stovetop vs Baked Mushroom Rice

As that one I prefer – stove top or baked mushroom rice? i feel there's an area for both versions during this world.

When time permits, i might probably still choose the stove top because I do think the rice gets a touch more flavour from the browning of mushrooms within the butter. and that i just love how the rice gets stained dark brown.

But it does take longer to form . Constant stirring on the stove, a huge pile of mushrooms cooked in 2 batches.

So from a practical perspective, I see myself making the Baked Mushroom Rice more frequently on each day to day basis. i'm big on rice for a entremots .

Perfect, fluffy BAKED rice!

I know regular readers are probably disgusted me saying this, so this is often for the advantage of new readers / first timers who happen across this recipe – being of Japanese background, i used to be raised a rice snob. Mushy rice may be a crime in my family.

I like my rice tender but not super soft which actually means it's overcooked. Fluffy instead of mushy.

That’s what this recipe yields. Fluffy rice.

It’s garlicky and buttery. The mushrooms are 80% browned (the part that is still in touch with the rice doesn’t brown) and that i love that they're still juicy inside. The rice has absorbed all the broth and therefore the mushrooms juices. See what proportion the mushrooms shrank within the photos above? All that flavour finishes up within the 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 vegetable 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
  1. Preheat oven to 180C/350F.
  2. Place mushrooms during a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.
  3. Place all the Rice ingredients during a baking pan - 22 x 33 cm / 9 x 13". Mine is 30 x 24 cm / 12 x 9.5" - don't got to be exact here, but don't stray an excessive amount of from pan size.
  4. Mix and shake the pan to spread the rice out evenly.
  5. Spread the mushrooms over the rice - they're going to be partially submerged but should just about cover the entire area (to be the "lid" while the rice cooks).
  6. Drizzle over vegetable oil .
  7. Bake for 35 - 40 minutes or until mushroom is golden. Remove from oven and rest for five minutes.
  8. Finishes: Add extra butter (if using) and scallions. Toss through rice. Serve!

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