Triple Mushroom Oven Baked Rice

Mushrooms and rice go together like peas and carrots. I liked the use of the more unusal mushrooms in this recipe.

• Ready In: 48 mins
• Serves: 8

Ingredients

• 2  tablespoons butter
• 2  tablespoons olive oil
• 1⁄2 cup  chopped shallot
• 1⁄2 lb white mushroom, sliced
• 1⁄2 lb shiitake mushroom, stems removed and caps sliced
• 1⁄2 lb cremini mushroom, sliced
• 1  envelope  lipton  garlic mushroom soup mix
• 1  cup converted rice
• 1⁄4 cup  chopped fresh Italian parsley
• 2  tablespoons  chopped fresh chives

Directions

1. In a large oven-proof dutch oven, let the butter melt over medium heat.
2. Add in the shallots; cook and stir for about 3 minutes or until they are softened.
3. Add in the mushrooms; cook and stir until the mushrooms are golden.
4. Add in the soup mix, rice, and 2 1/4 cups water; stir to combine.
5. Cover and bake at 350° for 20 minutes.
6. Take off cover and keep baking about 10-15 more minutes or until the rice is tender and the liquid is absorbed.
7. Add the parsley and chives; stir and you're ready to serve.