Baked Rice With Shiitake Mushrooms and Shallots |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a nice, colourful dish with shiitake mushrooms and saffron added. Wonderful with any grilled meats or with a baked fish. If it is possible, use fresh thyme....it so makes the dish!!! Arborio is a sticky rice, so this dish would work very well with a sauce or gravy Ingredients:
1 1/2 tablespoons olive oil |
1/3 cup shiitake mushroom caps, finely chopped (about 4 mushrooms) |
2 tablespoons shallots, minced |
1 garlic, minced (optional) |
1 1/4 cups arborio rice (or other short-grain rice) |
2 1/2-2 3/4 cups reduced-sodium fat-free chicken broth |
1/4 teaspoon salt |
1/8 teaspoon saffron thread, crushed |
2 tablespoons fresh parsley, minced |
1 1/2 teaspoons fresh thyme, minced |
Directions:
1. Preheat oven to 400°.
2. Heat olive oil in a 2-quart ovenproof saucepan. Add mushrooms and shallots; cook 5 minutes.
3. Add rice, broth, salt, and saffron; bring to a boil.
4. Wrap handle of pan with foil; cover and transfer pan to oven. Bake at 400° for 15 minutes.
5. Remove from oven; let stand, covered, 10 minutes.
6. Add parsley and thyme.
7. Note: This rice serves up very well if you are having a sauce/gravy. If not, plan on using the full 2-3/4 cup of broth.
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