Posted: January 23 2011 in RecipesRice

The nutty taste of brown rice goes well with the richness of mushroom. For variety, substitute shitakes (stem discarded and caps diced) for the white button (or cremini) mushrooms. This is delicious topped with grated Parmesan cheese.

3 tbsp extra virgin olive oil
1 cup coarsely chopped white button or cremini mushrooms
1 garlic clove, finely chopped
Freshly ground pepper
1 cups uncooked Lotus Foods Organic Brown Jasmine Rice
2 ½ cups reduced-sodium chicken or vegetable broth (or half broth and half water), heated to a boil
½ tsp kosher salt, optional

Preheat the oven to 350 degree F.

Select a flameproof baking dish with a cover. Heat the olive oil over medium-low heat. Add the mushroom and onion; cook, stirring, until lightly browned, about 10 minutes.

Stir in the garlic; cook for 1 minute. Add a grinding of black pepper. Add the rice and stir to combine. Add the broth and salt, if needed. Stir to distribute the rice evenly.

Cover and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, about 45 minutes. Remove from the oven and let stand, covered, for 5 to 10 minutes before serving.

Recipe from Lotus Foods Website