Magic Mushroom Oven Baked Rice
By Lisa Starr, Meatland
Slicing fresh mushrooms is the only effort required and your trusty oven does the rest.
Superb served alongside chicken or fish or enjoyed on its own as a light and flavorful meal.
2 to 3 baskets mushrooms, quartered50 - 70 grams butter, melted and hot2 to 3 teaspoons crushed garlicSalt and coarse pepper2 tablespoons olive oil
RICE1 1/2 cups uncooked Basmati rice1 1/2 cups chicken or vegetarian stock 1 1/4 cups water1 teaspoon dried thyme OR 1 tablespoon fresh thyme1 teaspoon garlic powder/granulated garlicSalt and pepperFinely sliced spring onion to garnish
1: Preheat oven to 180 C.2: Place mushrooms in a large bowl, pour over hot, melted butter, add crushed garlic, salt and pepper and toss well.3: Place all rice ingredients in a medium-sized baking dish - the standard foil tray is perfect - and shake to spread out evenly.4: Spread the buttery mushrooms over the uncooked rice to cover the surface, drizzle over oil, and bake open at 35-40 minutes till mushrooms are golden.5: Remove from the oven, allow to rest for 5 minutes, then fork through chopped spring onions.COOK'S NOTES: Obviously this is best made with butter but using margarine is possible. May be made ahead and reheated. Can be made with white or brown mushrooms or a mix of the two. The mushrooms give off a wonderful broth that infuses the rice with delicious flavor. You can add cooked cubed chicken to make a full meal or enjoy as a wonderful side dish with absolutely no effort!