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Original Salt Creamy Mushroom Rice Bake
Ingredients
- 1 1/2 cups medium-grain rice, rinsed
- 300g button mushrooms, sliced
- 1 small brown onion, finely diced
- 2 garlic cloves, finely chopped
- 2 tablespoons olive oil
- 3 cups gluten-free vegetable stock, hot
- 2 teaspoons Chooki's Original Chicken Salt
- 2 cups baby spinach
- 1/2 cup thickened cream
- 1 cup grated cheddar
Difficulty: Easy | Prep: 10 min | Cook: 45 min | Total: 55 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian
This is winter comfort without a sink full of pans. Chooki's Original Chicken Salt gives the rice that savoury chip-shop edge, while the mushrooms and cheddar keep it properly hearty.
- 1 1/2 cups medium-grain rice, rinsed
- 300g button mushrooms, sliced
- 1 small brown onion, finely diced
- 2 garlic cloves, finely chopped
- 2 tablespoons olive oil
- 3 cups gluten-free vegetable stock, hot
- 2 teaspoons Chooki's Original Chicken Salt
- 2 cups baby spinach
- 1/2 cup thickened cream
- 1 cup grated cheddar
Step 1: Soften
Heat oven to 190C. Put onion, garlic, mushrooms and olive oil in a 25 x 30cm baking dish, toss well, then bake for 10 minutes until the mushrooms start to soften.
Step 2: Bake
Stir in the rice, hot stock and Chooki's Original Chicken Salt. Cover tightly with foil and bake for 30 minutes, until the rice is just tender.
Step 3: Finish
Lift off the foil, stir through the spinach and cream, then scatter over the cheddar. Bake uncovered for 8 to 10 minutes, until the top is golden and the edges are bubbling.
Tip: Keep the foil tight for the rice stage. If steam escapes too early, the rice can cook patchy.
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