Description
A flavorful and colorful oven-baked rice and vegetable dish combining basmati or jasmine rice with a medley of fresh vegetables roasted to perfection. This one-dish meal is seasoned with a fragrant spice mix and is perfect as a wholesome vegetarian main or side dish.
Ingredients
Scale
Rice and Broth
- 1 1/2 cups basmati or jasmine rice, uncooked
- 1 1/2 cups (375ml) chicken or vegetable broth
- 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)
Roasting Vegetables
- 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 zucchinis, cut into 2cm (4/5″) chunks
- 2 corn cobs, each cut into 3 pieces (6 small cobs)
Spice Mix and Seasoning
- 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
- 1 tsp pepper, plus extra for sprinkling
- Finely chopped parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) if using a standard oven, or 180°C (350°F) for a fan/convection oven to prepare for baking the rice initially.
- Prepare Spice Mix: In a small bowl, mix together paprika, thyme, garlic powder, salt, and pepper to create a flavorful spice blend for both rice and vegetables.
- Combine Rice Ingredients: In a baking dish approximately 23 x 30 cm (9 x 13″), combine the uncooked rice, minced garlic, sliced carrots, broth, water, butter if using, and 1 1/2 teaspoons of the spice mix. Stir to evenly distribute, then cover the dish tightly with foil and bake for 20 minutes.
- Prepare Vegetables: While the rice is baking, place the red onion wedges, capsicum pieces, cauliflower florets, zucchini chunks, and corn pieces in a large bowl. Drizzle with 1/4 cup of olive oil and sprinkle the remaining spice mix over the vegetables. Mix thoroughly by hand to coat all pieces evenly.
- Remove Rice and Increase Oven Temperature: After 20 minutes, carefully remove the baking dish from the oven. Increase the oven temperature to 220°C (430°F) for a standard oven or 200°C (390°F) for fan/convection to roast the vegetables.
- Add Vegetables to Rice: Remove the foil from the rice and spread the prepared roasting vegetables evenly over the rice in the dish, ensuring some of each vegetable type is on the surface. Push most of the corn pieces just beneath the vegetable layer.
- Season and Prepare for Roasting: Optionally drizzle a little more olive oil over the vegetables and sprinkle additional pepper to taste to enhance flavor and roasting.
- Roast the Combined Dish: Place the baking dish back into the oven and roast for 30 minutes until the vegetables are tender and slightly caramelized.
- Rest the Dish: Remove the dish from the oven and allow it to rest for 5 to 10 minutes. This resting period allows flavors to meld and the rice to settle.
- Garnish and Serve: Sprinkle finely chopped parsley over the top if desired. Gently push the vegetables aside and fluff the rice with a fork, mixing it lightly through the vegetables to distribute the flavors evenly. Serve warm as a satisfying vegetarian meal or side dish.
Notes
- Note 1: This recipe works best with long-grain rice like basmati or jasmine for optimal texture. If using other types of rice, adjust cooking times accordingly.
- Note 2: Use chicken broth for a richer flavor or vegetable broth to keep the dish vegetarian.
- Note 3: To reduce sodium intake, reduce or omit added salt and use low-sodium broth.
- Butter is optional; omit for dairy-free or vegan preferences.
- Feel free to swap out or add other vegetables based on seasonality and preference.
