Oven Baked Rice with Mushrooms and Carrot

A lot has happened since last I posted, the holiday of Succot has passed, I had a birthday and last but most definitely not least, our living hostages have come home. We thank G-d for many things, generally on a personal level – health and happiness, family and livelihood but my tiny beloved country loves its people. After an endless two years, the rest of our people are home and we pray that our fallen brothers will return as well – soon. This is a recipe for joy as a nation and since I write of recipes, it seems appropriate to write that the spice of homecoming is a warm and welcoming one. May we be blessed by G-d to have unity and brotherhood and shalom, true peace.

It is typical of the Jewish people that we mix lofty thoughts and ideals with practicality. Life goes on, and we keep on keeping on and part of that is cooking and serving which is an integral part of any Shabbat or holiday. Speaking of blessings, we had the whole kit and kaboodle of kids over for the first day of Chag, numbering over 30 (!) people. This is a whopping number to prepare for and yes, yes, they pitch in, bringing (at my request) mainly sides and desserts (the fussier stuff) but even so, it’s a big job. So I find that prepping something as seemingly simple as rice can feel overwhelming when there are so many other dishes to prepare thus I find baking the rice a great help – both easy and truly delish. On the blog, I have another recipe for oven baked rice which is similar but simpler Oven Baked Rice but I’ve discovered that DH, not a big rice eater, infinitely prefers this version. K. Onward.

I use regular Basmati rice since I prefer the texture but this works well with Persian rice too.

So preheat the oven to 350 F/180 C and gather the ingredients

Then chop and sautee your onion in a tablespoon of oil (if you have my prepared sauteed basic onion you’re good to go) Sauteed Onions, Basic Kitchen Staple and peel and either finely chop the carrot or grate or julienne it like so:

K. That’s it for the prep. You only saute the onions, slice mushrooms and chop carrot.

Now put the rice, boiling water, oil, soy sauce, sauteed onion and mushrooms and shredded/julienned carrot in a 9 x 13 (23 x 33 cm) pan.

Stir the whole lot carefully to make sure all is combined. Cover the tin tightly with tinfoil and place in preheated oven for 45 minutes. After 45 minutes, remove foil and bake uncovered for an additional 15 minutes. Remove from the oven and let sit for 5 minutes and lightly toss (from the bottom of the tin up) with two forks to mix before serving. Just know, this dish presents elegantly, it goes beautifully for a holiday or a Shabbat or other occasion. On the other hand, I’ve been known to eat this as is, with a fried egg on the side (or on top) or as a wonderful side to accompany most main dishes.

Oven Baked Rice with Mushrooms and Carrot

1-2 tablespoons oil (not olive, its taste is too pronounced) for frying the onion

1 large onion, peeled and chopped

1 large carrot, peeled and julienned or chopped fine or grated

4 tablespoons soy sauce

1/2 cup (118 ml) vegetable oil

 4 cups (950 ml) boiling water 

2 cups cleaned and sliced mushrooms

2 cups (400 grams) basmati or Persian rice 

Directions:

Preheat the oven to 350 F/180 F.

Sautee the chopped onion in the tablespoons of oil. In a 9 x 13 inch (23 x33 cm) pan, mix together the sauteed onion, chopped carrot, half cup oil, soy sauce, boiling water, sliced mushrooms and rice thoroughly. Cover tightly with tinfoil and using mitts (it’s hot, careful) place in preheated oven and bake for 45 minutes. Uncover and bake an additional 15 minutes. Remove from oven, let stand five minutes and lightly toss from the bottom with two forks. Serve hot.