Butternut and Mushroom Oven Baked Rice

Tender chunks of butternut squash, meaty mushrooms and rice all cooked in one tray in the oven in a creamy stroganoff style braising liquid. This tray bake makes the most wonderful flavourful rice dish that disguises itself as a salad but offers the comfort of a warming winter stew. Cooked in 45 minutes with little hands on work makes it perfect for any relaxing lunch or dinner.

I am super excited to share this recipe with you. I have been developing it in my head for about a year, in truth it could be 3 years as I have no concept of time anymore given how reserved our lives are these days. What started out as a salad idea has turned into the most delightful baked rice dish.

This dish is simple but offers serious comfort. Cooking the vegetables with paprika then adding rice and cooking it down in a rich creamy braising liquid of cream, parmesan and stock gives it a rich stroganoff feel and taste.

BUTTERNUT AND MUSHROOM RICE TRAYBAKE

serves 2

  • 200 g butternut squash, diced into 1.5 cm cubes
  • 1 red onion, cut into 8 chunks
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 100 g brown mushrooms, sliced
  • 200 g long grain rice
  • 80 ml brandy
  • 30 g Parmesan, grated
  • 100 ml cream
  • 1 garlic clove, crushed
  • 400 – 450 ml hot stock
  • salt and pepper
  • fresh herbs to dress, I use a generous handful of dill and coriander

THE HOW

Heat the oven to 200°C fan oven and pop a tray or oven proof dish in to heat.

Chop your butternut squash and onion, once the oven has come to temperature, take the tray out, add the oil and add the butternut and onion. Sprinkle with the paprika and pop into the oven for 25 minutes.

Meanwhile chop the mushrooms, I like to cut them into thick slices.

Heat the brandy over a low heat until warmed through. Add the cream to the brandy. Then add in the crushed garlic and parmesan and stir.

When the butternut squash has had 25 minutes in the oven, remove and turn down the oven to 180°C.

Add in the rice and give it a good stir, season with salt and pepper.

Pour over the brandy and cream mixture.

Top with half the stock and pop back into the oven for 15 minutes.

After 15 minutes, take the tray out of the oven and give it a stir, add in the remaining stock and pop back into the oven for a further 10 minutes.

Once time is up, remove from the oven. Add in your chopped fresh herbs and fluff up/mix with a fork.

And plate up.

See slideshow below for step by step images

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