Ingredients:
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1 cup sliced mushrooms (any variety you prefer)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon thyme (dried or fresh)
- Salt and pepper to taste
- 1/4 cup chopped parsley (optional, for garnish)
Instructions:
- Preheat your oven to 350°F (175°C).
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
- In an oven-safe baking dish, combine the rice, broth, sliced mushrooms, chopped onion, minced garlic, butter, olive oil, thyme, salt, and pepper. Stir well to evenly distribute the ingredients.
- Cover the baking dish with aluminum foil or a lid.
- Place the covered dish in the preheated oven and bake for 25-30 minutes, or until the rice is tender and has absorbed the liquid.
- Remove the dish from the oven and let it sit, covered, for an additional 5 minutes.
- Fluff the rice with a fork and taste for seasoning. Adjust salt and pepper if needed.
- Garnish with chopped parsley if desired, and serve hot.
This Baked Mushroom Rice makes a delicious side dish and pairs well with a variety of main courses. Feel free to customize it by adding other herbs, spices, or vegetables according to your taste preferences. Enjoy!
