Description
Oven baked rice with vegetables is a flavorful and easy side dish made by baking fluffy basmati rice with sautéed vegetables and savory broth. It’s a hands-off, comforting recipe perfect for busy weeknights or serving alongside your favorite main dishes.
Ingredients
- 1 cup basmati rice
- 2 ½ cups vegetable stock or broth
- 2 medium carrots, peeled and grated
- 1 cup mushrooms, finely chopped
- ½ red bell pepper, finely chopped
- ½ green bell pepper, finely chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- 2 spring onions, finely sliced (for garnish)
Instructions
- Preheat the oven to 200°C (390°F).
- Rinse the basmati rice under cold water until it runs clear; set aside.
- In a pan over medium heat, melt butter. Add mushrooms and garlic; sauté for 3–4 minutes. Remove and set aside.
- Add oil and onion to the same pan. Cook for 4–5 minutes until softened.
- Stir in grated carrots, bell peppers, and cooked mushrooms. Cook for 2 more minutes.
- Add rinsed rice and mix well to coat the grains.
- Pour in vegetable stock, season with black pepper, and stir.
- Transfer mixture to an oven-safe dish, cover with foil or a lid.
- Bake for 35 minutes, or until the liquid is absorbed and rice is tender.
- Fluff with a fork and garnish with spring onions before serving.
Notes
- Add peas, corn, or broccoli for extra vegetables.
- Mix in ½ tsp turmeric or paprika for added color and depth.
- Stir in chopped parsley or dill after baking for freshness.
- For a richer flavor, replace ½ cup of stock with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 220
- Sugar: 4g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
