Step 1

Preheat oven to 380*F

Step 2

Rinse the rice then place it in a large ceramic baking dish. Mine measures 13 x 9 inches****.

Step 3

Add the onions and garlic then the seasoning and herbs. Stir together to evenly distribute then level out.

Step 4

Spread the chopped mushrooms evenly over the top.

Step 5

Pour over the broth then cover tightly with tin foil or a tight fitting lid.

Step 6

Baked for 45 minutes.

Step 7

Remove from the oven, remove the foil, check the rice is tender. If not give it a stir, cover and return to the oven for another 10 minutes.

Step 8

Once rice is tender remove from the oven. If there is any visible liquid uncover and return to the oven for about 5 minutes and it will evaporate off.

Step 9

Serve immediately.