Baked Mushroom Brown Rice Recipe

Easter is a time of celebration and indulgence, but it’s essential to keep your health goals in mind when planning your holiday menu.

Whether you’re cooking for a small family gathering or a larger group of friends, finding the perfect balance between taste and nutrition can be a challenge.

But fear not, because we’ve got you covered. In this article, we’ll share some tips and tricks for creating a healthy Easter lunch that everyone will love. We understand that everyone has different dietary preferences and requirements, so we’ll offer a range of options to suit all tastes. From vegetarian to meat-based dishes, we’ll help you create a delicious Easter lunch that’s both healthy and satisfying.

When planning your Easter lunch, it’s essential to focus on fresh, whole foods. Incorporating plenty of colorful fruits and vegetables is a great way to add nutrients and flavor to your meal. You can create a beautiful veggie bowl or salad that’s bursting with color and flavor. Roasted vegetables are another great option, as they’re easy to prepare and can be seasoned to your taste.

With a little creativity and planning, you can create a healthy and delicious Easter lunch that everyone will enjoy. 

Baked Mushroom Brown Rice

Serves 4

Ingredients:

  • 1 Tbsp olive oil
  • 1 onion, diced
  • 1 ½ cups long grain brown rice
  • 2 ½ cups water, boiled
  • 1 tsp salt
  • 500g mixed cultivated mushrooms, sliced into similar sized big chunks
  • 1 Tbsp olive oil
  • 2 cloves garlic, finely minced
  • 1 Tbsp soy sauce
  • 1 Tbsp balsamic vinegar
  • 1 bunch fresh thyme sprigs
  • Salt and pepper, to taste
  • Micro herbs, to serve
  • Lemon wedges, to serve

Method:

  1. Preheat oven to 180˚C.
  2. Heat the olive oil in a 26cm saucepan with a lid / buffet casserole.
  3. Add the onion and cook until soft.
  4. Add the rice and coat in the onion and olive oil.
  5. Pour the boiling water into the dish and sprinkle over the teaspoon of salt.
  6. Stir briefly just to mix and then cover tightly with aluminium foil.
  7. Place the pan lid on top to ensure the seal is tight.
  8. Bake in the oven for 50 minutes.
  9. While the rice is baking combine the mushrooms in a bowl with the olive oil, garlic, soy, balsamic and thyme. Season lightly and mix well.
  10. After 50 minutes, remove the lid and foil from the rice.
  11. Fluff the rice with a fork.
  12. Spoon the mushrooms on top of the rice and turn oven up to 200˚C.
  13. Bake mushrooms on top of the  rice for 10-15 minutes until mushrooms are tender and juicy.
  14. Zest the lemon over the entire dish and squeeze over some lemon juice.
  15. Top with micro herbs and serve family style in the pan on the table.

Serve with lemon wedges on the side and enjoy!

 

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