Ingredients

• 1½ cups Riceland Long Grain White Rice
• 1 tablespoon olive oil or butter
• 1 large, sweet onion, thinly sliced
• 8 ounces sliced mushrooms, roughly chopped
• 3 cloves garlic, minced
• 3 tablespoons tamari or soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 teaspoon smoked paprika
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 3 cups vegetable broth or chicken broth
• ½ teaspoon kosher salt (adjust to taste)
• ¼ teaspoon black pepper
• Cooking spray
• 1 cup crispy fried onions

Instructions

Sauté the vegetables

• Preheat the oven to 400°F.
• Heat the olive oil or butter in a large oven-safe skillet or Dutch oven over medium heat.
• Add the sliced onion and cook for 5-7 minutes until softened and beginning to caramelize.
• Add the mushrooms and cook for another 8-10 minutes, stirring occasionally, until they've released and evaporated most of their moisture.
• Stir in the garlic and cook for 30 seconds.

Build the flavor

Add:

• Soy Sauce
• Rice vinegar
• Honey
• Smoked paprika
• Thyme
• Black pepper
• Stir well and cook for 1 minute to let the flavors combine.

Cook the rice

• Add the Riceland rice and stir to coat the grains.
• Pour the broth and add salt.
• Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 18-20 minutes, or until most of the liquid is absorbed.

Bake until crispy

• If your pan is not oven-safe, transfer everything to a lightly greased 9x13-inch baking dish.
• Lightly spray the top with cooking spray.
• Bake uncovered for 15 minutes.
• Add the crispy topping
• Sprinkle the crispy fried onions evenly over the top.
• Return to the oven for 5 more minutes, until the onions are golden, and the rice has developed crispy edges.

Serve

• Let stand for 5 minutes before serving.

Optional Garnish:

• Fresh thyme
• Chopped parsley
• Extra cracked black pepper

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