Triple Mushroom Oven Baked Rice |
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Prep Time: 20 Minutes Cook Time: 28 Minutes |
Ready In: 48 Minutes Servings: 8 |
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Mushrooms and rice go together like peas and carrots. I liked the use of the more unusal mushrooms in this recipe. Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
1/2 cup chopped shallot |
1/2 lb white mushroom, sliced |
1/2 lb shiitake mushroom, stems removed and caps sliced |
1/2 lb cremini mushroom, sliced |
1 envelope lipton garlic mushroom soup mix |
1 cup converted rice |
1/4 cup chopped fresh italian parsley |
2 tablespoons chopped fresh chives |
Directions:
1. In a large oven-proof dutch oven, let the butter melt over medium heat.
2. Add in the shallots; cook and stir for about 3 minutes or until they are softened.
3. Add in the mushrooms; cook and stir until the mushrooms are golden.
4. Add in the soup mix, rice, and 2 1/4 cups water; stir to combine.
5. Cover and bake at 350° for 20 minutes.
6. Take off cover and keep baking about 10-15 more minutes or until the rice is tender and the liquid is absorbed.
7. Add the parsley and chives; stir and you're ready to serve.
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