Baked Rice With Shiitake Mushrooms and Shallots

Total Time
35mins
Prep 10 mins
Cook 25 mins

This is a nice, colourful dish with shiitake mushrooms and saffron added. Wonderful with any grilled meats or with a baked fish. If it is possible, use fresh thyme....it so makes the dish!!! Arborio is a sticky rice, so this dish would work very well with a sauce or gravy

Ingredients Nutrition

  • 1 12 tablespoons olive oil
  • 13 cup shiitake mushroom caps, finely chopped (about 4 mushrooms)
  • 2 tablespoons shallots, minced
  • 1 garlic, minced (optional)
  • 1 14 cups arborio rice (or other short-grain rice)
  • 2 12-2 34 cups reduced-sodium fat-free chicken broth
  • 14 teaspoon salt
  • 18 teaspoon saffron thread, crushed
  • Garnnish

  • 2 tablespoons fresh parsley, minced
  • 1 12 teaspoons fresh thyme, minced

Directions

  1. Preheat oven to 400°.
  2. Heat olive oil in a 2-quart ovenproof saucepan. Add mushrooms and shallots; cook 5 minutes.
  3. Add rice, broth, salt, and saffron; bring to a boil.
  4. Wrap handle of pan with foil; cover and transfer pan to oven. Bake at 400° for 15 minutes.
  5. Remove from oven; let stand, covered, 10 minutes.
  6. Add parsley and thyme.
  7. Note: This rice serves up very well if you are having a sauce/gravy. If not, plan on using the full 2-3/4 cup of broth.

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