Baked Shroom Rice

Claire Robinson

Recipe courtesy Claire Robinson, 2010

Show: 5 Ingredient FixEpisode: Race to the Dinner Table

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 35 Reviews
Total Time:
40 min
Prep
10 min
Inactive
5 min
Cook
25 min
Yield:
6 servings
Level:
Easy
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Ingredients

Directions

Preheat the oven to 350 degrees F.

Over moderately-high heat in an ovenproof saucepan, melt the butter until the foam subsides. Add the mushrooms and saute until golden brown, 4 to 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the rice and stir constantly until the rice is coated and lightly toasted. Season with salt and pepper. Add the chicken stock and bring up to a boil. Cover with a tight fitting lid and cook on the middle rack in the oven until all the liquid is absorbed and the rice is tender, 17 to 20 minutes. Remove from the oven and let stand, covered, 5 minutes. Fluff with a fork before serving.

BYOC: Want to get more whole grains in the kids? Try doing this with brown rice and add a little more chicken stock and a little more time.

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Newest Ratings and Reviews

Read all 35 reviews

  • on November 25, 2011

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    good and easy!

    people found this review Helpful.
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  • on November 01, 2011

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    It is totally yummy - my daughters and I LOVE it! Not only that, it is super easy and something I can easily do on a busy weeknight.

    people found this review Helpful.
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  • on October 04, 2011

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    Excellent recipe!! Came out perfect and I don't always enjoy cooking rice on the stove. This was perfect : will make many more times

    people found this review Helpful.
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