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.
Baked 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.
*Any long grain white rice variety will work including basmati and jasmine. I have not tested this recipe with brown rice. Do not use pre-cooked rice.**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. *** I like the combo of thyme and rosemary. You can use whatever herbs you have available though. Just use a similar quantity. ****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. ________________________________________________________DID YOU MAKE THIS RECIPE? If you did, be a ☆ and let me know what you think by rating it and commenting below. Tag me on Instagram too. I am @avirtualvegan and my hashtag is #avirtualvegan________________________________________________________