Brandy Butter And Rice Bake Recipe

About this recipe

This hearty and satisfying gluten-free mushroom and rice bake is perfect for dinner. Packed with earthy mushrooms and fluffy rice, it's a comforting dish for solution seekers.

Ingredients

• 125G Daylesford Organic Brandy Butter
• 1 Kg Yellow/White Onion 1kg
• 500G White Pearl Italian Pudding Rice 500g
• - Cooks & Co Sliced Mushrooms
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté until tender, about 5 minutes.
3. 3. Stir in 1 cup of rice and 1 cup of sliced mushrooms, cooking for another 2 minutes to coat the rice in the butter.
4. 4. Add 2 cups of vegetable broth to the skillet and bring the mixture to a boil.
5. 5. Transfer the mixture to a casserole dish, cover it with a lid or foil, and bake in the preheated oven for 1 hour or until the rice is tender and the liquid is absorbed.
6. 6. Remove from the oven, fluff the rice with a fork, and serve warm.