Ingredients:

  • 1 cup (200g) Long-grain white rice, rinsed well
  • 2 cups (475ml) Vegetable broth
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 2 tablespoons (30ml) Olive oil
  • 1 medium Yellow onion, finely chopped (about 1 cup)
  • 2 cloves Garlic, minced
  • 1 pound (450g) Assorted mushrooms (cremini, shiitake, oyster), sliced or chopped
  • 1/4 teaspoon Dried thyme
  • 1/4 teaspoon Dried sage
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 4 tablespoons (60g) Unsalted butter
  • 4 tablespoons (30g) All-purpose flour
  • 3 cups (710ml) Milk (whole or 2% – for a richer flavor, use heavy cream. For vegan use plain soy milk)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/4 teaspoon Nutmeg (freshly grated, if possible – makes a difference!)
  • 1/2 cup (50g) Grated Parmesan cheese (optional, can omit for vegan option)

Instructions:

  1. Combine the rice, vegetable broth, salt, and pepper in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  3. Add the mushrooms, thyme, sage, salt, and pepper to the skillet. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 8-10 minutes.
  4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until smooth (this is called a roux). Gradually whisk in the milk, ensuring no lumps form.
  5. Bring the sauce to a gentle simmer, stirring constantly, until it thickens to a coating consistency, about 5-7 minutes. Stir in the salt, pepper, and nutmeg. Stir in the parmesan cheese, if using.
  6. Preheat oven to 350°F (175°C). Combine the cooked rice, sautéed mushrooms, and béchamel sauce in the baking dish. Stir gently to combine.
  7. Bake for 25-30 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving.