BAKED MUSHROOM BACON RICE

Baked Mushroom Bacon Rice image

Thanks go to NurseDi for inspiring me to create this side dish, based on her Mushroom Oven Rice. The butter gives the rice a lovely rich quality, so I'd advise against substituting margarine. I think it would be an ideal side for any meat. It is also an easy offering for your next potluck.

Provided by Sackville

Categories Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

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Ingredients

1 cup uncooked basmati rice
8 slices bacon, cut into bite-sized pieces
1/4 cup butter
1/2 cup finely chopped celery (optional)
1/2 cup finely chopped onion (optional)
1 cup sliced fresh mushrooms (more if you're not using the celery and onions)
2 cups chicken broth or 2 cups vegetable broth
2 -3 cloves garlic, minced
fresh ground black pepper
dried oregano

Steps:

Pre-heat the oven to 425 F or 220 C.
If you are using a fan assisted oven, you can cut the heat by about 10 percent.
In a large skillet, melt the butter and sauté the rice and bacon for two minutes.
Add the celery, onion and mushrooms.
Cook and stir for a further 2-4 minutes, until the vegetables just start to soften.
Pour into a large casserole dish.
Stir in the broth and garlic.
Add a generous amount of black pepper and a couple pinches of oregano.
Mix well.
Cover and bake for 30 minutes, or until the liquid is absorbed and the rice is cooked.

Nutrition Facts : Calories 505.8, Fat 34, SaturatedFat 14.6, Cholesterol 61.3, Sodium 845.3, Carbohydrate 37.6, Fiber 1.8, Sugar 1.1, Protein 12.1

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