Baked Mushroom Rice
Perfect for Thanksgiving or other large meals, this can be made ahead, bakes entirely in the oven (so no simmering!), and yields a buttery, flavorful rice dish that everyone will love.
Ingredients
- 2 cups uncooked jasmine rice
- 5 cups beef stock or a combination of stock and water
- 1 large onion thinly sliced
- 1 stick butter
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- 4 ounces mixed sliced mushrooms
Instructions
- Preheat the oven to 375F.
- In a large ovenproof baking dish (anything with a lid, like my favorite Staub!), combine the rice, stock, half of the onion slices and spices. Cut half of the butter into cubes and scatter over the rice.
- Cover the baking dish (with a lid or foil if you don’t have a lid) and bake the rice for 30 minutes.
- Meanwhile, melt the remaining butter in a small dish. Add the mushrooms and onions to the dish with a sprinkle of salt and stir to combine.
- After 30 minutes, remove the rice from the oven. Uncover it, stir, and taste: the rice won’t be fully cooked at this point but add a few sprinkles of salt if you think it needs it.
- Spread the mushroom mixture on top of the partially cooked rice.
- Return to the oven uncovered and bake for 30 minutes more until the liquid is absorbed and the mushrooms are roasted. Sprinkle once more with salt if desired and serve.
Notes
This can be made vegetarian by subbing veggie stock for the beef broth.
Make Ahead: This dish can be made entirely in advance and reheated, covered, in the oven for about 20 minutes at 350F. Alternatively, you can measure everything and make the mushroom mixture, then just assemble and bake the dish on the day you'd like to serve it.
Any mushrooms you like are delicious in this dish; just chop them to be about bite-sized if they are very large.
Tried this recipe?Let me know how it was!