Baked mushroom rice with dill

This baked mushroom rice with dill is a brilliant one-pot recipe that is suitable for plant-based guests. Hot tip: blend dried shiitake mushrooms into an umami-packed powder as an alternative for parmesan that will please your dairy-free dining guests!

• serves

  4

• prep

  10 minutes

• cook

  45 minutes

• difficulty

  Easy

Stream free On Demand

Please a Crowd

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 3 dried shiitake mushrooms
• 400 g brown button mushrooms, sliced
• 3 tbsp olive oil, plus extra to serve
• 1 brown onion, roughly chopped
• 3 garlic cloves, roughly chopped
• 2 cups koshihikari rice
• ½ cup white wine
• 1 litre vegetable stock
• salt and black pepper
• 2 tbsp roughly chopped flat-leaf parsley, to serve
• 2 tbsp finely chopped dill, to serve

Resting time: 10 minutes

Instructions

1. Place the dried shiitake mushrooms in a high-speed blender and blend to a fine powder. Place the button mushrooms in a large, heatproof bowl and microwave for 5 minutes.

2. Preheat your oven to 160˚C (fan-forced). Heat a large heavy-based frying pan over medium heat and add the oil. Add the microwaved mushrooms (reserving any mushroom liquid in the base of the bowl for later) and fry until browned. Add the onions and garlic and fry for a few minutes, or until softened. Add the rice and about two-thirds of the shiitake powder (reserving the remainder to serve), and fry until the rice is coated in the oil.

3. Add the wine and stock (and any reserved mushroom liquid from earlier) and stir to combine, scraping any brown bits from the base of the pan. Season well with salt. Cover with a lid or foil and bake for 40 minutes. Remove from the oven and stand for 10 minutes more without removing the lid. Scoop the rice into serving bowls and scatter with parsley, dill and black pepper, and drizzle with a little extra olive oil and dust with the reserved shiitake powder to serve.

Photography by Jiwon Kim.

Want more from The Cook Up?

• Stream free here at SBS On Demand

• Get the show recipes, articles and more here

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Please a Crowd

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G