Roasted Vegetables With Rice Recipes

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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

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

BAKED RISOTTO WITH ROASTED VEGETABLES



Baked Risotto with Roasted Vegetables image

Provided by Sarah Copeland

Categories     Wine     Cheese     Dairy     Rice     Vegetable     Bake     Vegetarian     Dinner     Parmesan     Fall     Winter     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 10

Roasted Winter Vegetables
1 tbsp extra-virgin olive oil
1/2 onion, finely chopped
3/4 cup/150 g Arborio rice
1/4 cup/60 ml dry white wine
2 to 2 1/4 cups/480 to 540 ml hot water, homemade or packaged organic chicken broth, or a mix
3/4 tsp kosher salt
Pinch of freshly ground black pepper
1 to 2 tbsp unsalted butter
1/4 cup/30 g freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Steps:

  • Preheat the oven to 400°F/200°C/gas 6. Roast the vegetables on a single baking sheet/tray on the top rack of the oven {the risotto will bake on the bottom rack}.
  • Meanwhile, heat the olive oil in an ovenproof saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring, until it is soft and translucent, about 3 minutes. Add the rice and stir to coat with the oil. Stir in the wine and cook until the wine has evaporated, 1 minute more. Stir in 2 cups/480 ml of the hot water, salt, and pepper, and bring to a boil. Cover and transfer to the oven. Bake on the bottom rack during the last 25 minutes of roasting time for the vegetables. After 25 minutes, check the risotto. Most of the liquid should be absorbed and the rice just cooked.
  • Remove the risotto from the oven and stir in another 1/2 cup/120 ml hot cups of water, and the butter and cheese.
  • Serve topped with roasted vegetables with thin shavings of Parmigiano-Reggiano.

BAKED RICE WITH SLOW-ROASTED TOMATOES AND GARLIC



Baked Rice With Slow-Roasted Tomatoes and Garlic image

Baking rice on a bed of tender vegetables has to be one of the most fail-safe ways to prepare it. Here tangy-sweet tomatoes, garlic and shallots are slowly roasted in olive oil with cinnamon and thyme, then baked with basmati rice until everything is fragrant and soft. Adapted from Yotam Ottolenghi's cookbook, "Ottolenghi Simple," it makes a spectacular side dish to pan-seared meats or fish, or can be the heart of a vegetarian meal with some crumbled feta and pine nuts sprinkled on top for serving.

Provided by Melissa Clark

Categories     dinner, grains and rice, appetizer, main course, side dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 3/4 pounds cherry tomatoes
12 large garlic cloves
4 large shallots, cut into 1 1/4-inch pieces
1 1/4 cup cilantro stems, cut into 1 1/2-inch pieces
3 tablespoons fresh thyme leaves
4 small cinnamon sticks
1 teaspoon fine sea salt, more as needed
Black pepper, as needed
7 tablespoons extra-virgin olive oil
1 1/2 cups basmati rice
2 1/2 cups boiling water
1/2 cup cilantro leaves, roughly chopped

Steps:

  • Heat oven to 350 degrees.
  • In an 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots, cilantro stems, thyme, cinnamon sticks, 1/2 teaspoon salt and pepper to taste. Pour oil over everything, then bake until vegetables are soft, about 1 hour. Remove from oven and increase oven temperature to 450.
  • Without stirring anything, sprinkle rice evenly over vegetables. Top with remaining 1/2 teaspoon salt and plenty of black pepper.
  • Carefully pour boiling water over rice, then cover dish tightly with foil and bake for 25 minutes, until rice is cooked. Remove from oven and set aside for 10 minutes, still covered.
  • Remove foil, gently stir in cilantro leaves, taste and add more salt if needed, and serve.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 17 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 412 milligrams, Sugar 8 grams

ROASTED VEGETABLES WITH RICE



Roasted vegetables with rice image

A lovely summery and light meal. I first ate this in a cafe in Oxford, UK and set about perfecting a version at home. Enjoy !

Provided by fluffyhelen

Time 1h

Yield Serves 4

Number Of Ingredients 8

1 x butternut squash
4 x small beetroot (vacuum pack from tesco)
1 x sweet potato
1 x pack of cherry tomatoes
1 x can of chick peas
Paprika, cumin, tumeric, coriander leaf and ginger
175g of the rice of your choice
Optional: sultanas to mix into the rice.

Steps:

  • Preheat the oven to 180 degrees.
  • Chop up the vegetables into reasonably sized chunks. The chunkier the better for roasting. Spread out evenly in a *large* roasting tin. NOT THE CHERRY TOMATOES OR CHICKPEAS.
  • Fill up a cup (small white IKEA variety works fine) half-full with olive oil and then add the following herbs in reasonable quantities: paprika, cumin, tumeric, coriander leaf, ginger (and anything else vaguely Indian sounding).
  • Pour the oil mixture over the vegetables.
  • Put roasting tin in the oven and roast for approximately 40 minutes. Approximately 20 minutes in, stir the veg around a bit to make sure they roast evenly.
  • After 40 minutes remove tin, add can of chickpeas and the cherry tomatoes.
  • Put tin back into the oven for another 10-15 minutes. At this stage you should also set the rice cooking.
  • Serve the roasted vegetables on a bed of rice.

BALSAMIC-ROASTED VEGETABLES



Balsamic-Roasted Vegetables image

If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!

Provided by Cindy Davis

Categories     Side Dish     Vegetables     Carrots

Time 1h30m

Yield 8

Number Of Ingredients 10

cooking spray
10 medium potatoes, peeled and cubed, or more to taste
4 large carrots, peeled and cut into 1/2-inch chunks
1 medium onion, cut into 1/4-inch slices
⅓ cup balsamic vinegar
¼ cup unsalted butter, melted
8 sprigs fresh thyme
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
  • Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
  • Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
  • Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g

ROASTED-VEGETABLE AND BROWN-RICE BOWLS



Roasted-Vegetable and Brown-Rice Bowls image

Need a balanced, heart-healthy, plant-based meal? This weeknight dinner recipe checks all the boxes. It calls for ready-to-eat brown rice that can be found at the grocery store and uses quick-roasting vegetables like broccoli and eggplant.

Provided by Greg Lofts

Categories     Salad Recipes

Time 40m

Number Of Ingredients 11

1 sweet potato (12 ounces), cut into 1/4-inch rounds
1 small eggplant (8 ounces), cut into 1/4-inch half-moons
8 ounces broccoli florets (from 1 head)
6 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground pepper
2 packages (each 8.8 ounces) ready-to-eat brown rice (3 cups)
1 bunch scallions (7 to 9), chopped, dark-green tops reserved
2 cloves garlic, minced (2 teaspoons)
1/3 cup tahini
1 teaspoon grated lime zest, plus 3 tablespoons fresh juice
Pomegranate arils and toasted sesame seeds, for serving

Steps:

  • Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes.
  • Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes.
  • Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds.

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