Recipe Monday: Baked Mushroom Rice
Have you made the trek to the Argenta Farmers Market yet? I did on Saturday and scored some delicious dried morel mushrooms from Wye Mountain Mushroom Farm. Coupled that with Arkansas-grown Ralston Family Farms’ Nature’s Blend, and this turned out so good. I had made chicken bone broth a few days earlier, and it was perfect as the liquid needed.
I had to adjust some things to this recipe to get the liquid to cook down. If you find yourself needing more liquid, then add some during cooking. Check it about 45 minutes in to see if you need more liquid and at 50 minutes check to see if you need more cook time.
Baked Mushroom Rice Recipe
Adapted from www.recipetineats.com
1.5 pounds of mushrooms (quartered)
½ stick of butter, melted (hot, not cooled)
2 – 3 garlic cloves , minced
salt and pepper
1.5 tbsp olive oil
1 1/2 cups long grain rice (I used Ralston Family Farms Nature’s Blend rice-Arkansas product), uncooked
2 ½ cups chicken broth
1 tsp dried thyme
1 tsp garlic powder
3 green onions, finely sliced
1 – 2 tbsp butter
- Heat oven to 350 degrees.
- Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.
- Soak rice in water. Drain.
- Place all the rice ingredients in a 9×13 pan
- Mix and shake the pan to spread the rice out evenly.
- 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).
- Drizzle over olive oil.
- Bake for 50-60 minutes until mushroom are golden. Remove from oven and rest for 5 minutes.
- Finishes: Add extra butter (if using) and scallions. Toss through rice. Serve!