May 23, 2018

VEGETABLE BAKED RICE

Ingredients:
Olive oil - 1 tbsp
Green onions - 3 (finely chopped)
Long grain rice - 250 gms
Thyme - 1/4 tsp
Bay leaf - 1
Chicken stock - 375 ml (heated)
Butter - 2 tbsp
Celery stalk - 1/4 (diced)
Cooked green peas - 125 gms
Cooked carrots - 125 gms (diced)
Zucchini - 125 gms (diced)
Mushrooms - 125 gms (diced)
Salt and pepper

Method:

  • Preheat oven to 180 degrees.
  • Heat oil in ovenproof casserole and cook onions 3 minutes over low heat.
  • Stir in rice; cook 2 minutes over medium heat. Season and mix in thyme and bay leaf.
  • Pour in chicken stock; cover and bring to boil. Finish cooking 18 minutes in oven.
  • Meanwhile, heat butter in frying pan. When hot, add all vegetables and cook about 3 to 4 minutes. Season generously.
  • Add these vegetables to casserole about 5 minutes before rice is done.

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