Prep Time: 10 Mins | Cook Time: 35 Mins | Total Time: 45 Mins | Yield: 6 Servings
Mushrooms and rice in one dish! Who needs meat when you can eat something healthy and delicious at the same time? This recipe is a step-by-step process toward perfection! In less than an hour, dinner will be served. Enjoy!
Ingredients:
2-3 garlic cloves, minced (I use 3 – nice and garlicky!)
1.5 tablespoons olive oil
Salt and pepper
50 grams (3.5 tablespoons) butter, melted (hot, not cooled)
650 grams (1.3 pounds) of mushrooms, quartered
RICE:
1 1/4 c (315 ml) water
1 teaspoon garlic powder
1 1/2 c (375 ml) chicken or vegetable broth, low sodium
1 1/2 c long grain rice, uncooked
1 teaspoon dried thyme
FINISHES:
1-2 tablespoons butter, optional
3 shallots / green onions/scallions, finely sliced
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
In a large mixing bowl, add the mushrooms and cover them with melted butter. Season with salt, pepper, and garlic. Toss everything until well incorporated.
In a 9×13-inch baking pan, add all to the rice. Stir everything until well incorporated.
Scatter the mushrooms on top of the rice followed by a drizzle of olive oil.
Place the baking pan in the preheated oven and bake for about 35 to 40 minutes or until the mushrooms become golden brown.
Remove the pan from the oven and let the Baked Mushroom Rice sit at room temperature for at least 5 minutes before serving.
Garnish with freshly chopped scallions.
Serve and enjoy!
Notes:
Make sure to scatter the mushrooms evenly over the rice.
I highly recommend using long-grain rice for this recipe.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Serving: 240g Calories: 251cal (13%)
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