Mushroom And Spring Onion Rice Bake Recipe

About this recipe

A hearty and flavorful dinner featuring tender halal chicken, aromatic rice, and savory mushrooms baked to perfection. Ideal for those seeking a simple yet satisfying meal solution.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 125 g White Shimeji Mushroom (Anabe)
• 500 ml Bertolli Extra Virgin Olive Oil
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 200 g Urban Platter Vegetable Bouillon And Broth Powder
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Dissolve 2 vegetable bouillon cubes in 1 3/4 cups of hot water and set aside.
3. 3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 3 oz of sliced mushrooms and sauté until lightly browned. Remove and set aside.
4. 4. In a greased 9 x 13-inch casserole dish, spread 3/4 cup of uncooked rice evenly. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the sautéed mushrooms and 1 tablespoon of finely chopped spring onion.
5. 5. Pour the dissolved bouillon evenly over the entire dish and dot with 1/4 cup of olive oil.
6. 6. Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until the rice is tender.
7. 7. Remove from the oven, let it rest for 5 minutes, then serve warm.