Baked Mushroom Rice
- 700g chopped mushrooms
- 2 cloves garlic, crushed
- 2 tsp dried Italian herbs
- Pinch Salt pepper
- 3 tbsp oil
- 1 1/2 cup basmati rice
- 1 1/2 cup chicken stock
- 100g butter
- Parsley, chopped
- Green eschallots, chopped
Preheat oven to 180c
Add chopped mushrooms to bowl with garlic , dried herbs, salt, pepper and oil. Mix well.
Add rice to a large oven dish. Add stock and shake gently to spread over rice.
Add mushroom mix to rice. Spread so it covers dish.
Cover with foil and cook in oven 35 mins. Take off foil, 10 mins before finished.
All the liquid will be absorbed.
Dot with butter and mix with fork so butter melts.
Sprinkle with chopped parsley and green eschallots.