Mushroom and Rice Oven Bake
Ingredients
4 oz Baby Portobello mushrooms, sliced
1/2 cup rice, uncooked
3/4 cup frozen peas (or canned, drained)
1/2 cup sliced green onions
2 cloves Garlic, minced
3/4 cups chicken broth
1/2 cup Marsala wine
Salt and Pepper to taste.
Procedure
In a skillet, sauté the mushrooms over medium heat for 5 minutes. Add the green onions, garlic, and peas. Continue to sauté until the onions are tender, about 5 minutes.
Add the chicken stock and wine to the skillet. Bring to a boil. As the mixture is coming to temp, add the uncooked rice to a small baking dish. Once the mixture is boiling, pour it over the rice. Stir to distribute, then cover with foil and bake at 375 for 30-35 minutes or until the rice is tender and the liquid is absorbed. Once done, stir to incorporate and fluff.
Notes
If you desire, you can omit the peas and double the amount of mushrooms in this recipe. A bit of soy over the top of this is really nice.
Ingredients
4 oz Baby Portobello mushrooms, sliced
1/2 cup rice, uncooked
3/4 cup frozen peas (or canned, drained)
1/2 cup sliced green onions
2 cloves Garlic, minced
3/4 cups chicken broth
1/2 cup Marsala wine
Salt and Pepper to taste.
Procedure
In a skillet, sauté the mushrooms over medium heat for 5 minutes. Add the green onions, garlic, and peas. Continue to sauté until the onions are tender, about 5 minutes.
Add the chicken stock and wine to the skillet. Bring to a boil. As the mixture is coming to temp, add the uncooked rice to a small baking dish. Once the mixture is boiling, pour it over the rice. Stir to distribute, then cover with foil and bake at 375 for 30-35 minutes or until the rice is tender and the liquid is absorbed. Once done, stir to incorporate and fluff.
Notes
If you desire, you can omit the peas and double the amount of mushrooms in this recipe. A bit of soy over the top of this is really nice.