Prep 15 mins
Cook 30 mins
Thanks go to NurseDi for inspiring me to create this side dish, based on her Mushroom Oven Rice. The butter gives the rice a lovely rich quality, so I'd advise against substituting margarine. I think it would be an ideal side for any meat. It is also an easy offering for your next potluck.
- 236.59 ml uncooked basmati rice
- 8 slice bacon, cut into bite-sized pieces
- 59.14 ml butter
- 118.29 ml finely chopped celery (optional)
- 118.29 ml finely chopped onion (optional)
- 236.59 ml sliced fresh mushrooms (more if you're not using the celery and onions)
- 473.18 ml chicken broth or 473.18 ml vegetable broth
- 2-3 clove garlic, minced
- fresh ground black pepper
- dried oregano
- Pre-heat the oven to 425 F or 220 C.
- If you are using a fan assisted oven, you can cut the heat by about 10 percent.
- In a large skillet, melt the butter and sauté the rice and bacon for two minutes.
- Add the celery, onion and mushrooms.
- Cook and stir for a further 2-4 minutes, until the vegetables just start to soften.
- Pour into a large casserole dish.
- Stir in the broth and garlic.
- Add a generous amount of black pepper and a couple pinches of oregano.
- Mix well.
- Cover and bake for 30 minutes, or until the liquid is absorbed and the rice is cooked.
Excellent flavored rice. Did exactly as 1st review suggested. Ame out great and family loved it.Thank you
Delicious but some problems. I don't see how 2 minutes of cooking the rice and bacon is sufficient, or safe. I cooked the bacon halfway first. Used jasmine rice. Less butter (and I love butter). Was delicious and made as a main dish. Why not?
This was quick and easy. Good flavor although I did add more celery and onion than was called for. The one thing I found was that there was too much butter. I would suggest cutting the butter in half. It was quite sufficient.