Baked Rice with Mushrooms and Vegetables


2 bowls cooked rice
5 oz button mushroom
2 fresh shiitake mushrooms
1/3 piece yellow bell pepper
1/3 piece red bell pepper
2 tbsp butter
1/2 cup Parmesan cheese
4 tbsp vegetarian broth
1 tsp dried parsley flakes


1/4 tsp salt
1/2 tsp mushroom essence
dash ground white pepper


  1. Clean mushrooms. Cut button mushrooms into two halves. Cut shiitake mushroom into thick slices.
  2. Clean and cut bell peppers into large dices.
  3. Melt butter in a wok on low heat. Add mushrooms and stir-fry for 1 to 2 minutes.
  4. Add bell peppers and stir-fry until softened.
  5. Mix in broth and seasoning ingredients. Cook briefly and add the rice. Stir-fry to combine.
  6. Remove rice mixture to a baking dish. Spread cheese on top.
  7. Bake in a preheated 180°C oven until cheese melt and turn golden.
  8. Remove from oven and sprinkle parsley flakes on top before serving.

Makes 2 servings.

Source: Vegetarian Cuisine

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