- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups Japanese short-grain rice (about 11 ounces)
- 3 cups mushroom broth, chicken stock or low-sodium broth
- 1 tablespoon soy sauce
- 1 pound wild mushrooms, such as oyster, thickly sliced
- Salt and freshly ground pepper
- 1 pound merguez, casings removed
- Preheat the oven to 350°. In a medium enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add the rice and cook over moderately high heat, stirring, until lightly toasted and well coated with oil, about 3 minutes. Add the mushroom broth and soy sauce and bring to a boil. Cover and cook over very low heat until the rice is tender and all of the liquid has been absorbed, about 20 minutes.
- Meanwhile, in a large skillet, heat the remaining 1 tablespoon of olive oil. Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until lightly browned and tender, about 8 minutes. Transfer the mushrooms to a plate.
- Add the merguez to the skillet and cook over moderately high heat, breaking up the sausage with a spoon, until cooked through and lightly browned in spots, 8 to 10 minutes. Return the mushrooms to the skillet and cook for 1 minute. Stir the merguez and mushrooms into the rice.
- Bake the rice, covered, in the middle of the oven for 30 minutes. Remove the casserole from the oven and let stand for about 10 minutes; don't remove the lid. Fluff the rice with a spoon and serve.
The rice can be made through Step 3 and refrigerated overnight. Return to room temperature before proceeding.