BAKED RICE WITH MUSHROOMS RECIPES

Name: Baked Rice With Chicken and Mushrooms
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 2 pounds skinless boneless chicken thighs, cut into 2-inch chunks; Salt and pepper; 2 tablespoons olive oil; 1 large onion, diced (about 1 1/2 cups); 1 large sprig thyme, plus 1 teaspoon freshly chopped leaves; 1 bay leaf; 1 cup white wine; 2 cups basmati rice, soaked for 20 minutes, rinsed and drained; 8 ounces king trumpet mushrooms, or a mixture of mushrooms, sliced 1/4-inch thick; 4 cups hot chicken broth; 3 tablespoons unsalted butter; 1 cup frozen peas, cooked for 2 minutes in salted water (optional); 2 small garlic cloves, smashed to a paste with a little salt; 3 tablespoons roughly chopped parsley

BAKED RICE WITH CHICKEN AND MUSHROOMS RECIPE - NYT COO…

Baked Rice With Chicken and Mushrooms Recipe - NYT Coo… image

This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley. I switched gears, heading in a French direction. It’s a great dish for feeding a crowd and also reheats beautifully, so it’s worth making the entire batch. Serve with a crisp green salad, juicy wilted spinach or mustard greens, or all-season frozen peas.

Provided by David Tanis

Total Time 1 hours 20 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 pounds skinless boneless chicken thighs, cut into 2-inch chunks
Salt and pepper
2 tablespoons olive oil
1 large onion, diced (about 1 1/2 cups)
1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
1 bay leaf
1 cup white wine
2 cups basmati rice, soaked for 20 minutes, rinsed and drained
8 ounces king trumpet mushrooms, or a mixture of mushrooms, sliced 1/4-inch thick
4 cups hot chicken broth
3 tablespoons unsalted butter
1 cup frozen peas, cooked for 2 minutes in salted water (optional)
2 small garlic cloves, smashed to a paste with a little salt
3 tablespoons roughly chopped parsley

Steps:

Put chicken pieces on a baking sheet and season generously with salt and pepper. Set aside. Heat oven to 350 degrees.
Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat. Add onions and cook, stirring, until nicely browned, 8 to 10 minutes, then season with salt. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.
Add wine and simmer briskly until reduced by half, about 5 minutes.
Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.) Add broth and bring to a simmer. Check broth for seasoning and adjust.
Cover pot and cook for 10 minutes over medium heat. Transfer pot to oven and bake for 20 minutes. Finally, remove from oven and let rest for 10 minutes off heat.
While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes. Add peas, if using, and heat through. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.
Fluff rice, then top with sautéed mushrooms and serve.

Nutrition Facts : @context http//schema.org, Calories 579, UnsaturatedFatContent 17 grams, CarbohydrateContent 48 grams, FatContent 28 grams, FiberContent 2 grams, ProteinContent 27 grams, SaturatedFatContent 9 grams, SodiumContent 898 milligrams, SugarContent 4 grams, TransFatContent 0 grams

BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE - BBC G…

Baked eggs with potatoes, mushrooms & cheese - BBC G… image

Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch

Provided by Katy Greenwood

Categories Brunch, Dinner, Starter

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 7

Ingredients

3 baking potatoes , peeled and cubed
1 tbsp sunflower oil
600g mushrooms , quartered
2 garlic cloves , sliced
2 tbsp thyme leaves
140g cheddar , grated
4 eggs

Steps:

Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.

Nutrition Facts : Calories 493 calories, FatContent 22 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 7 grams fiber, ProteinContent 27 grams protein, SodiumContent 0.9 milligram of sodium

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