Baked Mushroom Rice A Savory Delight!

Ingredients:

1 cup long-grain white rice

2 cups chicken or vegetable broth

1 tablespoon olive oil

1 tablespoon butter

1 onion, finely chopped

2 cloves garlic, minced

8 oz mushrooms, sliced (such as button or cremini)

1/2 teaspoon dried thyme

Salt and pepper, to taste

1/4 cup chopped fresh parsley, for garnish (optional)

Instructions:

Preheat Oven and Prepare Ingredients:

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 sticky.

Sauté Onions and Garlic:

In a large oven-safe skillet or Dutch oven, heat olive oil and butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add minced garlic and cook for another 1-2 minutes until fragrant.

Add Mushrooms and Thyme:

Stir in the sliced mushrooms and dried thyme. Cook for 5-7 minutes until the mushrooms are tender and any liquid has evaporated.

Combine Rice and Broth:

Add the rinsed rice to the skillet and stir to coat it with the onion and mushroom mixture.

Pour in the chicken or vegetable broth. Season with salt and pepper to taste. Bring to a boil.

Bake:

Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven.

Bake for 25-30 minutes, or until the rice is tender and has absorbed all the liquid.

Fluff and Serve:

Remove the skillet from the oven and let it sit, covered, for 5 minutes.

Fluff the rice with a fork and garnish with chopped fresh parsley if desired before serving.