Oven Baked Garlic Mushroom Rice
A simple, comforting one-pot dump-and-bake rice with plenty of garlic and mushrooms.
Ingredients
- 400g uncooked long-grain white rice (basmati or jasmine — other rice won't work as written)
- 840ml vegetable or mushroom stock
- 1 medium onion, diced
- 5-10 cloves garlic, minced (to taste)
- 1 1/2 tsp fine sea salt, plus a little more for seasoning the top
- 3/4 tsp ground black pepper, plus a little more for seasoning the top
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 550g sliced chestnut or white mushrooms
- 3 tbsp olive oil (or melted vegan butter)
Instructions
- Preheat the oven to 190C (fan)/gas 5.
- Rinse the rice, then place it in a ceramic or glass 23 x 33cm baking dish.
- Scatter the onion, garlic and seasonings over the rice, then stir to distribute evenly.
- Spread the sliced mushrooms evenly over the top of the rice mixture, making sure they cover the whole surface, then pour over the stock.
- Drizzle over the olive oil or melted vegan butter, then season with a pinch of salt and pepper.
- Cover tightly with foil or a lid and bake for 45 minutes.
- Check the rice is tender — if not, give it a stir, cover and return to the oven for another 10 minutes.
- If there’s any visible liquid, uncover and return to the oven for about 5 minutes to let it evaporate off.
- Serve immediately.