I have been cooking more years then I care to remember.  Until just the other day I have never heard of cooking my rice in the oven.  My friend Annie gave me this recipe and I loved it.  So easy to make and once in the oven your work is done.  You can make different variations of this recipe.  I just love the fact that that you can bake it in the oven and it turns out.  I will definitely use this method for cooking rice more often.

You will need 1 cup of rice, I have used aborio and basmati, (Annie says you can also use long grain), 2 cups of sliced mushrooms, 1 onion, 5 oz. white wine, 2 cups of chicken stock.  You’ll also need 3-4 tablespoons of butter or a couple glugs of olive oil and 2 tablespoons of Parmesan or Cheddar cheese.

Into a fry pan add your butter and allow to brown a bit.

Next add chopped onion and cook for about 5 minutes.

Next add your rice making sure all of it is well coated with the butter.

Add the wine and chicken stock.  Give it a good mix.

Then add all of it into a oven proof baking dish and place into the oven, uncovered for 20 minutes at 350 degrees.

Remove from the oven and add cheese, mix and then place the rice back into the oven for another 15 minutes..  As you can see I added much more cheese but that is how we like it.

Serve with extra cheese.  Fantastic to make.  We loved it.  Thank you Annie.

RECIPE

INGREDIENTS

3-4 Tablespoons Butter

1 Chopped Onion

2 Cups Sliced Mushrooms

1 Cup Rice

5 Oz. White Wine

2 Cups Chicken Stock

Salt And Pepper To Taste

PREPARATION

Fry the onions, mushrooms and rice all after one another in the same pan.  Add the wine and soup, mix , place into an oven proof baking dish and into the oven for 20 minutes at 350 degrees uncovered.  Remove, add the cheese stirring until well combined, placing it back into the oven for another 15 minutes.  Remove and serve.

ENJOY!