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Baked Garlicky Mushroom Rice
Savoury and rich, this one-pan dish is low-effort but full of flavour. It’s made with fragrant basmati rice topped with a layer of garlicky mushrooms and then baked in the oven with vegetable stock, lemon zest and parsley. The mushrooms slowly cook on top of the rice, adding a deep umami richness to the rice. You’ll fold in seasonal greens and then top the fluffy rice with a dollop of soft sheep’s cheese just before serving. Hearty and nourishing, this is a deliciously warming autumnal dinner.
Ingredients
- 300g brown basmati rice
- 1 vegetable stock cube
- 1 lemon
- 400g wonky mushrooms
- 4 garlic cloves
- 100g kale
- A handful of flat leaf parsley
- 100g soft sheep's cheese
Prep: 10 mins | Cook: 45 mins
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Fill and boil the kettle. Tip the rice into the base of a deep baking dish. Crumble the vegetable stock cube into a heatproof jug. Pour in 600ml hot water and stir well to mix. Pour the hot stock over the rice. Zest the lemon and add to the rice. Season with salt and pepper. Stir well to combine.
2. Slice the mushrooms in half, or leave any smaller ones whole. Tip the mushrooms into a large bowl. Peel and grate the garlic cloves and add to the mushrooms. Drizzle over 2 tbsp olive oil. Season well with salt and pepper. Scatter the mushrooms on top of the rice – they should cover the rice to form a ‘lid’. Cover the roasting dish with foil, scrunching it onto the sides to seal. Pop the dish in the oven and bake for 35 mins.
3. Meanwhile, strip the kale leaves off the woody stalks and finely shred the leaves. When the rice has baked for 35 mins, remove the dish from the oven. Sprinkle over the kale leaves. Pour over 300ml hot water and lightly stir through the rice and mushrooms. Return the baking dish to the oven and bake for a furthe 10-15 mins or till the rice is fully cooked.
4. Remove the baking dish from the oven. Roughly chop the parsley and scatter over the rice. Halve the lemon and squeeze in the juice from half. Stir well to mix. Taste and add more salt, pepper or lemon juice, if you think it needs it.
5. Spoon the rice onto 4 warm plates. Dot over the sheep’s cheese and serve straight away.
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(63.3p per 100g)
Packaged in a returnable pot. -
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