The Pioneer Woman Tasty Kitchen
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Buttery Baked Mushroom Rice

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Level: Easy

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Description

For Thanksgiving or any meal, this bakes right in the oven (so no simmering!) and is wildly delicious without any canned soups or flavor packets.

Ingredients

  • 2 cups Uncooked Jasmine Rice
  • 5 cups Beef Stock (or A Combination Of Stock And Water, Veggie Stock For Vegetarian)
  • 1 whole Large Onion, Thinly Sliced, Divided
  • ½ teaspoons Salt, Plus More As Needed
  • ½ teaspoons Dried Oregano
  • ½ teaspoons Dried Rosemary
  • 1 stick Butter, Divided
  • 4 ounces, weight Sliced Mixed Mushrooms

Preparation

Preheat oven to 375ºF.

In a large ovenproof baking dish, combine rice, stock, half of the onion slices and spices. Cut half of the butter into cubes and scatter over the rice.

Cover baking dish (with a lid or foil if you don’t have a lid) and bake rice for 30 minutes.

Meanwhile, melt remaining butter in a small dish. Add mushrooms and remaining onions to the dish with a sprinkle of salt and stir to combine.

After 30 minutes, remove rice from the oven. Uncover, stir, and taste—the rice won’t be fully cooked at this point but add a few sprinkles of salt if you think it needs it.

Spread mushroom mixture on top of the partially cooked rice. Return to oven uncovered and bake for 30 minutes more until liquid is absorbed and mushrooms are roasted. Sprinkle once more with salt if desired and serve.

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