Oven Baked Vegetarian Rice Food

OVEN BAKED RICE AND VEGETABLES

Oven Baked Rice and Vegetables image

Recipe video above. Fluffy seasoned rice AND oven roasted veggies, all baked in ONE PAN! Imagine the possibilities!

Provided by Nagi

Categories Main Side

Time 1h

Number Of Ingredients 18

Ingredients

1 1/2 cups basmati or jasmine rice (, uncooked (Note 1 for other rice types))
1 1/2 cups (375ml) chicken or vegetable broth ((I use chicken))
1 1/4 cups (315ml) water
2 garlic cloves (, minced)
2 medium carrots (, cut into 1 cm thick slices, larger pieces halved)
30g (2 tbsp) unsalted butter (optional)
1 red onion (, halved and cut into wedges)
1 capsicum / bell pepper (, cut into 2.5cm / 1" pieces)
1/2 small cauliflower (, broken into florets)
2 zucchini (, cut into 2cm / 4/5" chunks)
2 corn cobs (, each cut into 3 (6 small cobs))
1/4 cup olive oil (, plus more for drizzling)
1 1/2 tsp paprika
1 1/2 tsp thyme or other dried herb of choice
1 tsp garlic powder ((or onion powder))
1 tsp salt ((Note 3 for low sodium))
1 tsp pepper (, plus extra)
Finely chopped parsley

Steps:

Preheat oven to 200C/390F (standard) / 180C/350F (fan / convection).
Mix Spice Mix in a small bowl.
Place Rice ingredients in a baking dish (including the carrots), about 23 x 30 cm / 9 x 13". Add 1 1/2 tsp Spice Mix. Stir, cover with foil, bake for 20 minutes.
Meanwhile, place Roasting Vegetable ingredients in a large bowl, drizzle with 1/4 cup olive oil. Sprinkle over remaining Spice Mix. Mix well - hands are best for this.
Remove rice from oven.
Turn oven UP to 220C/430F (standard) / 200C/390F (fan / convection).
Take off foil. Spread the Roasting Vegetables on top of the rice. Make sure there's a bit of each type of vegetable on the surface. Push corn mostly under.
Drizzle with more oil (optional), sprinkle with more pepper.
Bake for 30 minutes. Remove from oven, rest for 5 - 10 minutes.
Sprinkle with parsley if desired. Push vegetables aside, fluff rice and toss it through the vegetables a bit (rice gets more flavour). Serve!

Nutrition Facts : ServingSize 451 g, Calories 403 kcal

OVEN BAKED RICE WITH VEGETABLES

Oven Baked Rice with Vegetables image

Oven Baked Rice with Vegetables, a delicious side dish made with basmati rice, mushrooms, carrots, peppers, onions and stock. The rice is so fluffy and baked to perfection. It's the perfect accompaniment to any roast, fish or vegetarian/vegan alternatives. On the table in well under an hour.

Provided by Daniela Apostol

Categories Side Dish

Time 45m

Number Of Ingredients 12

Ingredients

1 cup basmati rice
2 carrots
1 cup chopped mushrooms
1/2 red pepper
1/2 green pepper
1 onion
2 cloves of garlic
1 tbsp vegetable oil
1 a knob of butter
2 1/2 cups vegetable stock/broth
salt and pepper to taste
spring onions to garnish

Steps:

In a pan set over a medium heat, melt the butter, and add the mushrooms and chopped garlic.
Cook for 3-4 minutes until the mushrooms release their liquid and become golden.
Remove them from the pan, and set aside.
In the same pan, add the oil, chopped onion and half a teaspoon of salt, and fry until the onions are golden.
Add the grated carrots, chopped peppers, and cooked mushrooms.
Rinse the rice until the water runs clear, then add it to the pan of vegetables.
Pour over the stock, give it a good stir, and transfer everything to an oven-proof dish and place the lid on.
Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 35 minutes or until the liquid is completely absorbed, and the rice is cooked through.
Use a fork to fluff the rice up, then garnish with spring onions.

Nutrition Facts : Calories 175 kcal, Carbohydrate 34 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 1 mg, Sodium 414 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

EASY OVEN-BAKED RICE WITH VEGETABLES

Easy Oven-Baked Rice With Vegetables image

This easy-to-make baked rice recipe combines rice with celery, onion, green pepper, carrots, and chicken broth and is cooked in the oven.

Provided by Diana Rattray

Categories Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

1 stalk celery (finely chopped)
1 small onion (finely chopped)
1/2 green pepper (finely chopped)
1 carrot (finely chopped)
1 1/2 cups long-grain rice (uncooked)
2 1/2 cups chicken broth
1 1/2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon garlic powder
Dash of ground red pepper

Steps:

Preheat the oven to 350 F.
Serve alongside your choice of entrée and enjoy.

Nutrition Facts : Calories 100 kcal, Carbohydrate 16 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 599 mg, Sugar 2 g, Fat 3 g, ServingSize 6 servings, UnsaturatedFat 0 g

THE BEST BAKED RICE AND BEANS

The Best Baked Rice and Beans image

Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.

Provided by Chef John

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

3 cups basmati rice
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 tablespoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
¼ cup olive oil
1 (16 ounce) jar tomato salsa
2 cups chicken broth
2 (15 ounce) cans kidney beans, rinsed and drained

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 76.1 g, Cholesterol 1.5 mg, Fat 8.6 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 1344.2 mg, Sugar 2.3 g

VEG & CHEESY RICE BAKE

Veg & cheesy rice bake image

Use risotto rice with melty cheddar as a topping for this vegetarian cottage pie-style batch bake with aubergines and courgettes

Provided by Good Food team

Categories Dinner, Main course

Time 1h20m

Number Of Ingredients 8

Ingredients

1 onion , chopped
1 tbsp olive oil
2 courgettes , sliced
1 aubergine , diced
450g fresh tomato , chopped (or a 400g can chopped tomatoes)
200g risotto rice
2 eggs
140g cheddar , grated

Steps:

Sweat the onion in the oil for 10 mins, until soft and lightly golden. Add the courgettes and aubergine. Fry until golden brown. Add the tomatoes and some seasoning, then cover and simmer for 30 mins, uncovering for the final 15 mins if using fresh tomatoes. Heat oven to 200C/180C fan/gas 6.
Meanwhile, cook the rice in a large pot of salted boiling water for 20 mins, or until tender. Drain and mix with the eggs and two-thirds of the cheese.
Put the courgette and tomato mix in an ovenproof dish. Spoon the rice mixture over and smooth it out. Sprinkle over the rest of the cheese. Bake for 30 mins until bubbling and golden.

Nutrition Facts : Calories 443 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium