The baked forest-style rice is a rustic and comforting main course, perfect for days when you seek the warmth of authentic flavors. Mushrooms, slowly cooked in a rich tomato sauce, give the dish an earthy aroma and note that perfectly matches the delicacy of the rice. The final touch of cheese, melted in the oven, creates a stringy heart, and a golden crispy crust on top makes it irresistible. If you love baked pasta dishes, try the lasagna bundles, baked pasta with zucchini, ricotta and spinach crepes, or pesto lasagna.
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OTHER BAKED RICE RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Boiling, Stove, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for preparing baked forest-style rice
- 17.6 oz champignon mushrooms
- 2 cloves garlic
- 4 tablespoons extra virgin olive oil
- to taste salt and chili pepper
- 1 tablespoon parsley
- 14.1 oz tomato sauce
- 1.5 cups Carnaroli rice
- 7.1 oz scamorza cheese
- 1.1 oz Parmesan cheese
Tools
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- Frying Pan
- Lasagna Pan
Steps for preparing baked forest-style rice
Clean the mushrooms by removing the earthy part and wiping them with a damp cloth or damp kitchen paper. Then slice them. In a frying pan, add garlic and oil. When it sizzles, add the mushrooms, salt, and cook for about ten minutes.
Add the tomato sauce, chili pepper, cover with a lid, and let it cook for another fifteen minutes. In the meantime, boil the rice, draining it 4-5 minutes before the time indicated on the package.
Mix the rice with the forest-style sauce. Enhance with chopped parsley and adjust the salt. Grease a lasagna pan. Pour half of the rice. Add the slices of scamorza cheese and cover with the remaining rice. Finish with grated Parmesan cheese. Put in the oven at 356°F, static, for about 30 minutes. Serve the stringy rice.
Storage
You can store the rice in the fridge for a couple of days.
