840mls / 3½cupsflavourful broth, I like to use mushroom broth as it has the best flavour. It must be a good tasting broth as this is where a lot of the flavour will come from.
Rinse the rice then place it in a large shallow ceramic or glass baking dish (not metal and not really deep). I use a 13 x 9-inch ceramic casserole like in the pictures.
Add the onions and garlic then the seasoning and herbs. Stir together to evenly distribute then level out.
Spread the chopped mushrooms evenly over the top.
Pour over the broth then cover tightly with tin foil or a tight fitting lid. Bake for 45 minutes.
Remove from the oven, remove the foil, check the rice is tender. If not give it a stir, cover and return to the oven for another 10 minutes.
Once rice is tender remove from the oven. If there is any visible liquid uncover and return to the oven for about 5 minutes and it will evaporate off.
Serve immediately.
NOTES
I like my rice super garlicky so used 10 cloves. Feel free to lower this amount if you aren't so much of a garlic fan. My baking dish measures 13 x 9 inches and is ceramic. You will need one of a similar size. Any smaller and it might not all fit in. Bear in mind too that if you use a metal pan the heat will conduct differently and the rice might not cook as evenly. Ceramic or glass is recommended for optimum results. ________________________________________________________