Dr Mobeus
Cheesy Baked Mushroom and Rice
Oven-baked rice is one of those methods that sounds fancy but is actually easier than cooking it on the hob. Once it is in the oven you can walk away for 30 minutes – no watching, no stirring, no worrying about it catching on the bottom. Tinned mushrooms keep this budget-friendly, and the cheese on top turns it into something properly comforting.
At 75p per portion this is a meal in a dish. The rice absorbs the tomato stock as it bakes, becoming rich and flavoursome. Use any cheese you have – cheddar is cheapest but mozzarella gives a lovely stringy top.
Cheesy Baked Mushroom and Rice
Ingredients
Method
- Preheat the oven to 180C/160C fan/Gas 4.
- Heat the oil in an ovenproof dish or pan on the hob. Add the onion and cook for 3-4 minutes until soft.
- Add the garlic and drained mushrooms. Cook for 2 minutes.
- Stir in the uncooked rice, chopped tomatoes, vegetable stock, mixed herbs, salt and pepper. Bring to a simmer.
- Cover with a lid or foil and transfer to the oven. Bake for 30 minutes.
- Remove from the oven and stir. The rice should be tender and most of the liquid absorbed.
- Sprinkle the grated cheese over the top. Return to the oven uncovered for 5 minutes until the cheese is melted and golden.
- Serve straight from the dish.
Tips and Variations
Check the rice after 25 minutes – if it is still crunchy, add a splash of boiling water and bake for 5 more minutes. Fresh mushrooms work too but brown first for better flavour. Add cooked sausages or bacon bits before baking for a meatier version.
