Baked mushroom & sweet potato rice|Australian Mushrooms

500 g sweet potato

2 tbsp olive oil

2 tsp chopped fresh rosemary

750 g swiss brown mushrooms, quartered

60 g butter, melted

1 tbsp olive oil, extra

4 garlic cloves, crushed

pinch grated nutmeg

1 ½ cups long grain rice (uncooked)

1 ½ cups chicken stock

1 ½ cups boiling water

½ cup walnuts, chopped

2 tbsp chopped fresh chives

Preheat oven to 180℃. Line a baking tray with baking paper. Peel the sweet potato and cut into 1cm cubes. Place in a bowl and toss with 1 tbsp oil, sprinkle with chopped rosemary. Place on the prepared baking tray and bake in oven for 25-30 minute or until cooked and golden

Place the quartered mushrooms in a large bowl and pour over the melted butter and extra oil. Add the garlic, nutmeg and season with salt & pepper.

Place the uncooked rice in a large baking dish. And pour over the stock and water. Top with the mushrooms in an even layer covering the rice. Bake in oven for 45-50 minutes or until the rice is tender and mushrooms cooked. Remove from oven and rest for 5 minutes. Toss through the roasted sweet potato and sprinkle with walnuts and chives. Note: Cooking time of rice might vary depending on the thickness of the baking dish. A metal dish cooks faster, ceramic will take longer.

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Baked mushroom & sweet potato rice