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One-pan garlic mushroom rice bake recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Effortless garlic rice topped with savory mushrooms cooked in sweet soy sauce and rice vinegar, finished with fresh coriander. Perfect for a speedy meal or side dish.
Ingredients:
  • 36.80 gm vegetable oil
  • 375g cup mushrooms, sliced
  • 40.00 ml rice vinegar
  • 31.50 gm Sweet Soy Sauce, plus extra to serve
  • 1 small brown onion, finely chopped
  • 2 x 250g pkts 90-second white long grain rice
  • 1 vegetable stock cube, crumbled
  • 500ml (2 cups) boiling water
  • 120g (3/4 cup) frozen peas
  • Fresh coriander sprigs, to serve
Instructions:
  • In a large flameproof baking dish, heat half of the oil over medium-high heat. Saute mushrooms for 5 minutes until they start to soften. Stir in vinegar and 1 tbsp sweet soy sauce, then cook for 1 more minute until mushrooms are just tender. Transfer mushrooms and sauce to a heatproof bowl and set aside.
  • Heat the remaining oil in the dish and cook the onion until starting to soften. Stir in the garlic and rice and cook until fragrant. Combine stock and boiling water in a medium jug and add to the rice mixture along with the remaining sweet soy sauce, stirring well. Mix in the peas, bring to a boil, then simmer on medium-low heat, uncovered, until the sauce thickens and rice just starts to catch on the bottom of the dish. Finally, fold in half of the mushrooms, not including the sauce.
  • Preheat the grill to high heat. Spoon the remaining mushrooms and sauce over the rice, then grill for 3-4 minutes until the mushrooms begin to char slightly. Serve the rice bake with a drizzle of extra sweet soy sauce and a sprinkle of fresh coriander on top.

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