Ingredients 650 g / 1.3 lb mushrooms , quartered 50 g / 3.5 tbsp butter , melted (hot, not cooled) 2 - 3 garlic cloves , minced (I use 3 - nice and garlicky!) Salt and pepper 1.5 tbsp olive oil RICE: 1 1/2 cups long grain rice , uncooked 1 1/2 cups / 375 ml chicken or vegetable broth , low sodium 1 1/4 cups / 315 ml water 1 tsp dried thyme 1 tsp garlic powder FINISHES: 3 shallots / green onions / scallions , finely sliced 1 - 2 tbsp butter , optional Instructions Preheat oven to 180C/350F. Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well. Place all the Rice ingredients in a baking pan - 22 x 33 cm / 9 x 13". Mine is 30 x 24 cm / 12 x 9.5" - don't need to be exact here, but don't stray too much from pan size. Mix and shake the pan to spread the rice out evenly. Spread the mushrooms over the rice - they will be partially submerged but should pretty much cover the whole surface area (to be the "lid" while the ...
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