The Baked Mushroom Rice with Dill recipe is a wonderful plant-based one-pot dish that incorporates the earthy flavors of mushrooms and the fresh aroma of dill. The use of dried shiitake mushroom powder as a dairy-free alternative to parmesan is genius, adding a layer of umami to the dish. This recipe is also relatively simple to prepare and is excellent for entertaining guests who are following a vegan or vegetarian diet. Below is a summary of the recipe.
Baked Mushroom Rice with Dill
Serves 4
Preparation Time
- 10 minutes
Cooking Time
- 45 minutes
Resting Time
- 10 minutes
Difficulty Level
- Easy
Ingredients
- 3 dried shiitake mushrooms
- 400g brown button mushrooms, sliced
- 3 tbsp olive oil, plus extra for serving
- 1 brown onion, roughly chopped
- 3 garlic cloves, roughly chopped
- 2 cups koshihikari rice (or any other short-grain rice)
- ½ cup white wine
- 1 liter vegetable stock
- Salt and black pepper to taste
- 2 tbsp flat-leaf parsley, roughly chopped (for serving)
- 2 tbsp dill, finely chopped (for serving)
Instructions
- Prepare the Mushroom Powder: Place the dried shiitake mushrooms in a high-speed blender and blend until you get a fine powder. Set aside.
- Pre-cook the Mushrooms: Place the sliced button mushrooms in a large, heatproof bowl and microwave them for 5 minutes.
- Preheat the Oven: Preheat your oven to 160˚C (320˚F, fan-forced).
- Cook the Mushroom Mixture: In a large, oven-safe frying pan, heat the olive oil over medium heat. Add the microwaved mushrooms (keeping any liquid that has collected in the bowl) and sauté until browned. Add the onions and garlic and continue to sauté until softened. Stir in the rice and about two-thirds of the shiitake powder, mixing until the rice is well coated in the oil.
- Add Liquids and Season: Add the white wine, vegetable stock, and any reserved mushroom liquid to the pan. Stir well, scraping up any brown bits from the bottom of the pan. Season generously with salt.
- Bake: Cover the pan with a lid or aluminum foil and bake in the preheated oven for 40 minutes.
- Rest: After baking, remove the pan from the oven but keep it covered. Allow it to rest for an additional 10 minutes.
- Serve: Scoop the rice into serving bowls. Garnish with parsley, dill, and black pepper. Drizzle a bit of extra olive oil and sprinkle the remaining shiitake powder over the top.
This dish is as flavorful as it is comforting, and the combination of mushrooms and herbs gives it a unique depth that’s sure to please any palate. Enjoy!
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