Thai Oven-baked Rice With Shiitake Mushrooms

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 lb ground lamb
• 1 small onion, finely chopped
• 2 tablespoons minced fresh garlic (or to taste)
• 1 (10 ounce) can chicken broth (with 1 can cold water)
• 3 tablespoons low sodium soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce (optional)
• 2 -3 teaspoons chili-garlic sauce
• 1/4 teaspoon cayenne pepper (or to taste)
• 2 red bell peppers, seeded and julienned (or use 1 each red and green)
• 2 -3 cups sliced shiitake mushrooms
• 1 cup short-grain rice (aborio is good)
• salt (optional)
• 3 -4 green onions, finely chopped
• 1/4 cup fresh coriander, finely chopped

Recipe

• 1 set oven to 375 degrees (set oven rack to second-lowest position).
• 2 grease a medium-size casserole dish.
• 3 heat oil in a large saucepan or a dutch oven over medium heat.
• 4 add in the ground lamb and small onion, cook stirring until well browned (about 8-10 minutes, adding in the garlic the last 2-3 minutes of cooking).
• 5 stir in the chicken broth plus 1 full can water, soy sauce, lime juice, chili-garlic sauce, fish sauce and cayenne; bring to a boil.
• 6 add in bell pepper strips, shiitake mushroom slices and rice to the boiling broth; stir with a wooden spoon, then bring to a boil again, then season with salt; remove from heat and transfer to casserole dish, or leave in the dutch oven.
• 7 bake for about 35-40 minutes or until the rice is desired tenderness.
• 8 stir in the green onions and coriander.