Baked Shroom Rice

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Over moderately-high heat in an ovenproof saucepan, melt the butter until the foam subsides.

3. 3

   Add the mushrooms and saute until golden brown, 4 to 5 minutes.

4. 4

   Add the garlic and stir until fragrant, about 1 minute.

5. 5

   Add the rice and stir constantly until the rice is coated and lightly toasted.

6. 6

   Season with salt and pepper.

7. 7

   Add the chicken stock and bring up to a boil.

8. 8

   Cover with a tight fitting lid and cook on the middle rack in the oven until all the liquid is absorbed and the rice is tender, 17 to 20 minutes.

9. 9

   Remove from the oven and let stand, covered, 5 minutes.

10. 10

    Fluff with a fork before serving.

11. 11

    BYOC: Want to get more whole grains in the kids?

12. 12

    Try doing this with brown rice and add a little more chicken stock and a little more time.

* Per serving · 4 servings · Values may vary.

No additional tips available.