Ingredients

The following ingredients have 8 Servings
  • 2 cups uncooked jasmine rice
  • 5 cups beef stock (or a combination of stock and water)
  • 1 large onion, thinly sliced
  • 1 stick butter
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • 4 ounces mixed sliced mushrooms

Instruction

  • Preheat the oven to 375F.
  • In a large ovenproof baking dish (anything with a lid, like my favorite Staub!), combine the rice, stock, half of the onion slices and spices. Cut half of the butter into cubes and scatter over the rice.
  • Cover the baking dish (with a lid or foil if you don’t have a lid) and bake the rice for 30 minutes.
  • Meanwhile, melt the remaining butter in a small dish. Add the mushrooms and onions to the dish with a sprinkle of salt and stir to combine.
  • After 30 minutes, remove the rice from the oven. Uncover it, stir, and taste: the rice won’t be fully cooked at this point but add a few sprinkles of salt if you think it needs it.
  • Spread the mushroom mixture on top of the partially cooked rice.
  • Return to the oven uncovered and bake for 30 minutes more until the liquid is absorbed and the mushrooms are roasted. Sprinkle once more with salt if desired and serve.