Baked Rice With Shiitake Mushrooms and Shallots

• 1 12 tablespoons olive oil
• 13 cup shiitake mushroom caps, finely chopped (about 4 mushrooms)
• 2 tablespoons shallots, minced
• 1 garlic, minced (optional)
• 1 14 cups arborio rice (or other short-grain rice)
• 2 12-2 34 cups reduced-sodium fat-free chicken broth
• 14 teaspoon salt
• 18 teaspoon saffron thread, crushed
• 2 tablespoons fresh parsley, minced
• 1 12 teaspoons fresh thyme, minced

1. Preheat oven to 400.
2. Heat olive oil in a 2-quart ovenproof saucepan.
3. Add mushrooms and shallots; cook 5 minutes.
4. Add rice, broth, salt, and saffron; bring to a boil.
5. Wrap handle of pan with foil; cover and transfer pan to oven.
6. Bake at 400 for 15 minutes.
7. Remove from oven; let stand, covered, 10 minutes.
8. Add parsley and thyme.
9. Note: This rice serves up very well if you are having a sauce/gravy.
10. If not, plan on using the full 2-3/4 cup of broth.

olive oil, shiitake mushroom caps, shallots, garlic, arborio rice, chicken broth, salt, saffron thread, fresh parsley, fresh thyme

Taken from www.food.com/recipe/baked-rice-with-shiitake-mushrooms-and-shallots-234302 (may not work)