Oven Baked Mushroom Rice

The kids never really liked mushrooms, but now that they’ve moved out, we can add them to all kinds of dishes. This recipe is from The 250 Best 4-Ingredient Recipes, by Margaret Howard, and it’s really tasty, and easy to make.

This was the first oven baked rice recipe that we tried, about 5 years ago. We’ve tried other recipes since, but keep coming back to this one.

Oven Baked Mushroom Rice

• 1 tbsp olive oil
• 1 cup sliced mushrooms (any type)
• 1 cup long-grain rice
• 1-1/2 cups hot chicken or beef stock
• Freshly ground black pepper

Instructions:

1. Preheat oven to 400°F
2. In a non-stick skillet, heat the oil over medium-high heat.
3. Add mushrooms, and sauté for 5 minutes.
4. Stir in rice in and stock
5. Transfer to greased, 6-cup casserole.
6. Cover and bake in preheated 400°F oven for 20 minutes, or until liquid is absorbed and rice is tender.
7. Let stand for 5 minutes before serving.
8. Season with pepper to taste.

Serves 4.

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