Baked Mushroom Bacon Rice

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.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  cup  uncooked basmati rice
• 8  slices bacon, cut into bite-sized pieces
• 1⁄4 cup butter
• 1⁄2 cup  finely chopped celery (optional)
• 1⁄2 cup  finely chopped onion (optional)
• 1  cup  sliced fresh mushrooms (more if you're not using the celery and onions)
• 2  cups chicken broth or 2  cups vegetable broth
• 2 -3  cloves garlic, minced
•  fresh ground black pepper
•  dried oregano

Directions

1. Pre-heat the oven to 425 F or 220 C.
2. If you are using a fan assisted oven, you can cut the heat by about 10 percent.
3. In a large skillet, melt the butter and sauté the rice and bacon for two minutes.
4. Add the celery, onion and mushrooms.
5. Cook and stir for a further 2-4 minutes, until the vegetables just start to soften.
6. Pour into a large casserole dish.
7. Stir in the broth and garlic.
8. Add a generous amount of black pepper and a couple pinches of oregano.
9. Mix well.
10. Cover and bake for 30 minutes, or until the liquid is absorbed and the rice is cooked.