Oven Baked Rice with Vegetables
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.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: International
Servings: 6 portions
Calories: 175kcal
- 1 cup basmati rice
- 2 carrots
- 1 cup chopped mushrooms
- ½ red pepper
- ½ green pepper
- 1 onion
- 2 cloves of garlic
- 1 tablespoon vegetable oil
- 1 a knob of butter
- 2 ½ cups vegetable stock/broth
- salt and pepper to taste
- spring onions to garnish
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.
Calories: 175kcal | Carbohydrates: 34g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 414mg | Potassium: 288mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4231IU | Vitamin C: 28mg | Calcium: 24mg | Iron: 1mg