Baked Rice with Mixed Wild Mushrooms is a modern British recipe (based on an Italian original) for a vegetarian dish or accompaniment of rice baked with mushrooms and peas in a blend of vegetable stock and white wine topped with Parmesan cheese and butter. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Rice with Mixed Wild Mushrooms.
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This is a classic recipe from Liguria in Italy. Traditionally ceps are used though the recipe also works well with mixed wild mushrooms or bay boletes.
Ingredients:
5 tbsp extra-virgin olive oil
2 garlic cloves, chopped
200g frozen peas
250g mixed wild mushrooms (or ceps), chopped
salt and freshly-ground black pepper, to taste
1l vegetable stock
200ml dry white wine
300g Italian rice
6 tbsp Parmesan cheese, grated
25g unsalted butter
Method:
Pre-heat your oven to 200°C (Gas Mark 6).
Add two tablespoons of the oil to a large flame-proof and oven-proof pot then add the remaining oil to a frying pan.
Add half the onion and half the garlic to the base of the oven-proof pot then add the remainder to the frying pan. Fry the onion and garlic in both pans for about 5 minutes, until soft and translucent.
Add the peas to the oven-proof pot and cook until just tender, then add the mushrooms to the frying pan and cook over high heat for five minutes.
Transfer the fried mushrooms to the oven-proof pot with the peas and season to taste with salt and freshly-ground black pepper.
Combine the wine and stock in a large saucepan and bring to a boil. Add the rice and cook for 7 minutes.
Ladle the rice mixture and the remaining stock into the oven-proof pot. Scatter over the Parmesan, season to taste with salt and freshly-ground black pepper and mix thoroughly to combine.
Dot the butter over the surface of the dish then transfer to the centre of your pre-heated oven and bake for 10–15 minutes, or until the rice is thoroughly cooked and a golden crust has formed on the top of the dish.
Remove from the oven and set aside to rest for 5 minutes before serving.
