Ingredients:

  • 6 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 3 tablespoons butter
  • 1 lb cremini mushrooms, sliced 1/4 inch thick
  • 1.5 cups long-grain white rice
  • 2.5 cups vegetable broth, boiling hot
  • 1 tablespoon fresh thyme, chopped
  • 0.5 cup parmesan cheese, shredded
  • 0.25 teaspoon black pepper, freshly ground

Instructions:

  1. Preheat oven to 375°F. Ensure your oven rack is in the center position for even heat distribution.
  2. Melt the 3 tablespoons of butter in your oven safe skillet over medium high heat. Add the diced onion and cook for 4 minutes until translucent and soft.
  3. Increase heat slightly and add the 1 lb of sliced cremini mushrooms. Let them sit for 2 minutes before stirring. Cook for 8 minutes until the mushrooms are golden brown and shrunken.
  4. Stir in the 6 cloves of minced garlic and 1 tablespoon of fresh thyme. Sauté for 1 minute until the garlic is fragrant but not browned.
  5. Add the 1.5 cups of long grain rice to the pan. Stir constantly for 2 minutes until the edges of the rice look translucent.
  6. Carefully pour in the 2.5 cups of boiling vegetable broth and the 0.25 teaspoon of black pepper. Stir once to ensure no rice is stuck to the bottom.
  7. Cover the pan tightly with a lid or foil. Place in the oven and bake for 25 minutes until the liquid is fully absorbed.
  8. Remove from the oven, uncover, and sprinkle the 0.5 cup of shredded parmesan over the top.
  9. Return to the oven uncovered for 5 minutes until the cheese is melted and slightly golden.
  10. Let the dish sit for 5 minutes before fluffing with a fork. This allows the remaining steam to finish cooking the center of the grains.