Savory Baked Mushroom Rice Recipe

About this recipe

A hearty and flavorful dinner featuring tender duck baked over a bed of mushroom-infused rice. Perfect for those seeking a satisfying and elegant meal solution.

Ingredients

• 100 g Sambar Onion Peeled
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Mother Dairy Salted Butter
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 pack (500 g) Nandini Cooking Butter Unsalted
• 80 g Knorr Vegetables Stock Cubes

Instructions

1. 1. Melt 2 sticks of butter in a large skillet over medium heat. Add mushroom and 2 finely chopped onions, cooking until lightly browned, about 5-7 minutes.
2. 2. Stir in vegetable stock and cook for another 2 minutes to combine the flavors.
3. 3. In a separate pot, cook 2 cups of rice according to package instructions. Once cooked, mix the rice into the mushroom and onion mixture.
4. 4. Season the mushroom and onion mixture with salt and pepper. Dust the mixture with flour.
5. 5. Heat a large skillet over medium heat and melt 2 tablespoons of butter. Quick-fry the mushroom and onion mixture until lightly browned, about 3-4 minutes.
6. 6. Spread the rice mixture evenly in a large casserole or roasting pan. Place the browned mushroom and onion mixture on top of the rice.
7. 7. Cover the casserole dish with a lid or aluminum foil and bake in a preheated oven at 325°F (160°C) for 1 hour, or until the mixture is tender and fully cooked.
8. 8. Serve hot, garnished with fresh herbs if desired.