Preheat oven to 180˚C.
Heat the olive oil in a 26cm saucepan with a lid / buffet casserole. Add the onion and cook until soft. Add the rice and coat in the onion and olive oil.
Pour the boiling water into the dish and sprinkle over the teaspoon of salt. Stir briefly just to mix and then cover tightly with aluminium foil. Place the pan lid on top to ensure the seal is tight.
Bake in the oven for 50 minutes.
While the rice is baking combine the mushrooms in a bowl with the olive oil, garlic, soy, balsamic and thyme. Season lightly and mix well.
After 50 minutes, remove the lid and foil from the rice. Fluff the rice with a fork.
Spoon the mushrooms on top of the rice and turn oven up to 200˚C. Bake mushrooms on top of the rice for 10-15 minutes until mushrooms are tender and juicy.
Zest the lemon over the entire dish and squeeze over some lemon juice. Top with micro herbs and serve family style in the pan on the table. Serve with lemon wedges on the side and enjoy!