I don't know about you, but all we've been eating at my house this week is some variation of what was on our Thanksgiving table. And now that we have officially eaten the final bites of yams and pie out of the fridge, and the leftover stuffing and turkey are in the freezer for a rainy day, I am so happy to not to be having some variation of leftovers tonight for dinner!
This is one of those vegetarian dishes I would make for my meat-loving friends. It has a savory richness that only mushrooms can bring, which is perfect with the creaminess of Arborio rice. Arborio is a short-grain, Italian rice with a high starch content, meaning that it can absorb a lot of liquid without becoming mushy or falling apart. It also takes on flavors really well, which makes it the perfect choice for risotto and baked rice dishes such as this. And while I do adore risotto and find the process meditative, sometimes I don't have the time to stand over the stove stirring. Baking Arborio rice is a good alternative to the traditional stovetop method, also yielding a creamy concoction!
While I did say that this vegetarian main would satisfy the meat lovers out there, it would also go really well with poultry if you're looking for a side dish. A roasted chicken breast would complement it quite nicely... Along with a simple green salad, for vegetarians and meat eaters alike.
BAKED RICE WITH MUSHROOMS
- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons butter, divided
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 2.5 cups vegetable broth
- 10 ounces baby portobello mushrooms, sliced
- 2 shallots, diced
- 3 tablespoons parsley plus more for serving, chopped
- sea salt and freshly ground black pepper
Preheat the oven to 400 degrees. In an oven-proof, medium-sized dutch oven (I used a Staub cast iron) heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add the onion and garlic, and sauté until transparent (5-10 minutes). Add the rice and pinch of salt, and stir to coat the grains of rice in the butter. Sauté for a few minutes before adding the broth. Bring to a low boil and cook for a few minutes.
Put the lid on your dutch oven, and put it in the oven to bake for 15 minutes.
Meanwhile, heat your remaining 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat in skillet. Add the mushrooms, shallots and 3 tablespoons parsley, and cook until the mushrooms have released their liquid and are beginning to caramelize. Remove from the heat, and season with salt and pepper to taste.
Once your rice is fully cooked and all liquid has been absorbed, stir in your mushroom mixture. Taste for seasoning, and garnish with additional fresh parsley.