Oven Baked Vegetarian Rice Recipes
OVEN BAKED RICE AND VEGETABLES
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
BAKED MEXICAN RICE - VEGETARIAN
A tomato based Mexican rice. Can be made the day before and re-heated (easy for entertaining). This resembles our favourite Mexican restaurant's rice dish that I love. If you double, add extra cooking time.
Provided by cookingpompom
Categories White Rice
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the oil in a saucepan (medium) and cook the onion until translucent.
- Add the garlic, cumin and chilli and fry over a medium heat until fragrant (about 1 - 2 minute).
- Add the rice, stock and paste, stir to combine.
- When ALMOST to the boil, transfer to a 2 litre (8 cup) capacity oven proof dish with a lid.
- Cover and bake at 180oC for 35-40 minutes (or until cooked).
- Remove from the oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 175.8, Fat 3.1, SaturatedFat 0.4, Sodium 59.5, Carbohydrate 33.3, Fiber 1.7, Sugar 1.4, Protein 3.1
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