Baked Rice With Shiitake Mushrooms and Shallots

Submitted by Abby Girl

"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"

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 1 1⁄2 tablespoons olive oil
• 1⁄3 cup shiitake mushroom caps, finely chopped (about 4 mushrooms)
• 2 tablespoons shallots, minced
• 1 garlic, minced (optional)
• 1 1⁄4 cups arborio rice (or other short-grain rice)
• 2 1⁄2 - 2 3⁄4 cups reduced-sodium fat-free chicken broth
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon saffron thread, crushed

• Garnnish

• 2 tablespoons fresh parsley, minced
• 1 1⁄2 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.