Baked Mushroom Bacon Rice |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Thanks go to NurseDi for inspiring me to create this side dish, based on her Mushroom Oven Rice. The butter gives the rice a lovely rich quality, so I'd advise against substituting margarine. I think it would be an ideal side for any meat. It is also an easy offering for your next potluck. Ingredients:
1 cup uncooked basmati rice |
8 slices bacon, cut into bite-sized pieces |
1/4 cup butter |
1/2 cup finely chopped celery (optional) |
1/2 cup finely chopped onion (optional) |
1 cup sliced fresh mushrooms (more if you're not using the celery and onions) |
2 cups chicken broth or 2 cups vegetable broth |
2 -3 cloves garlic, minced |
fresh ground black pepper |
dried oregano |
Directions:
1. Pre-heat the oven to 425 F or 220 C.
2. If you are using a fan assisted oven, you can cut the heat by about 10 percent.
3. In a large skillet, melt the butter and sauté the rice and bacon for two minutes.
4. Add the celery, onion and mushrooms.
5. Cook and stir for a further 2-4 minutes, until the vegetables just start to soften.
6. Pour into a large casserole dish.
7. Stir in the broth and garlic.
8. Add a generous amount of black pepper and a couple pinches of oregano.
9. Mix well.
10. Cover and bake for 30 minutes, or until the liquid is absorbed and the rice is cooked.
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