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Roasted Mushroom and Herb Rice Bowl

A hearty and flavorful dish featuring roasted mushrooms and fragrant herbs served over a bed of rice, perfect for a weeknight dinner.

Main
Prep 20m · Cook 40m · Total 1h
10 ingredients

December often brings a sense of reflection as we look back on historical events, much like the recent shifts in societal norms regarding juries and political landscapes. This dish connects to the idea of growth and change, evoking the warmth of communal meals shared during significant moments in history. Just as a jury can reshape outcomes, the blend of roasted mushrooms and herbs can transform humble rice into a comforting feast. Inspired by How a Verdict by a Jury of 11 People in Queens Made Legal History and How Democrats Have Performed in 2025 Special Elections.

Instructions

  1. Preheat the oven to 200°C.
  2. In a pot, bring water to a boil and add salt. Once boiling, add the rice, cover, and reduce to a simmer for 15-18 minutes until cooked. Fluff with a fork.
  3. While the rice cooks, clean and slice the mixed mushrooms.
  4. In a bowl, toss the mushrooms with olive oil, minced garlic, thyme, and black pepper until well coated.
  5. Spread the mushrooms on a baking tray and roast in the preheated oven for 20-25 minutes until golden and crispy.
  6. Once the mushrooms are roasted, combine the rice with lemon juice and chopped parsley.
  7. Serve the rice in bowls, topped with the roasted mushrooms and additional parsley as desired.