1 cup long-grain rice (such as basmati or jasmine)
2 cups vegetable broth
1 pound mushrooms (cremini, white button, or a mix), sliced
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon soy sauce or tamari (for a gluten-free option)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Rice: Rinse the rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice from becoming too sticky.
Cook the Vegetables: In a large oven-safe skillet or a Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
Add Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.
Season: Stir in the soy sauce, dried thyme, and dried rosemary. Season with salt and pepper to taste.
Combine with Rice: Add the rinsed rice to the skillet and stir to combine with the mushroom mixture.
Add Broth: Pour in the vegetable broth, stirring to combine all the ingredients evenly.
Bake: Cover the skillet or transfer the mixture to a covered baking dish. Bake in the preheated oven for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
Garnish and Serve: Remove from the oven and let it sit for a few minutes before fluffing the rice with a fork. Garnish with fresh chopped parsley before serving.
