OVEN BAKED RICE AND VEGETABLES

Fluffy seasoned rice and oven roasted vegetables, all baked in a single pan? YES IT IS POSSIBLE TO! The veggie juices drip into the rice while it’s baking so that it absorbs everything extra flavour. It’s like free vegetable broth. While this Oven Baked Rice and Vegetables is fantastic as a member of family side, I usually have it as meals!

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I probably should be sharing an Asian recipe {to be|to become on theme, but I’m so overdue Oven Baked Rice and Vegetables,but I’m so overdue Oven Baked Vegetables and Rice,I must share it today!Today I must share it! This is a reader request – well,This is a reader request well -, I should|I will say readerS. After sharing my Oven Baked Chicken and Rice earlier this year|this season,This year After sharing my Oven Baked Chicken and Rice earlier,I had fashioned I an astonishing number of requesting a vegetable version. So here it is!

Ingredients

RICE:

• 1 ½ cups long grain rice (or basmati or jasmine) (Note 1 for other rice types)
• 1 ½ cups / 375 ml chicken or vegetable broth (I use chicken)
• 1 ¼ cups / 315 ml 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 (NOTE 2):

• 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

SPICE MIX:

• 1 ½ 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

GARNISH (OPTIONAL):

• Finely chopped parsley

Instructions

1. Preheat oven to 200C/390F (standard) / 180C/350F (fan / convection).
2. Mix Spice Mix in a small bowl.
3. 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.
4. 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.
5. Remove rice from oven.
6. Turn oven UP to 220C/430F (standard) / 200C/390F (fan / convection).
7. 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.
8. Drizzle with more oil (optional), sprinkle with more pepper.
9. Bake for 30 minutes. Remove from oven, rest for 5 – 10 minutes.
10. Sprinkle with parsley if desired. Push vegetables aside, fluff rice and toss it through the vegetables a bit (rice gets more flavour). Serve!

Recipe Notes:

• This recipe is best made with white long grain rice because it’s less sticky than short and medium grain. Basmati and jasmine will also work – same cook time. Risotto and paella rice are not suitable. Brown rice will take about 1 hr 10 minutes in the oven. So bake covered in foil for 40 minutes, then spread over vegetables and bake for a further 30 minutes.
• OTHER VEGETABLES: You can use any vegetables that you want for this recipe that are suitable for roasting, but you’ll need to cut them to size so they roast in 30 minutes. Or you could add them with the carrots at the beginning of the recipe, in which case they need to be able to hold up to a full 50 minutes baking time.
• When choosing veggies, bear in mind that there is only so much surface area and only those veggies on the top will get charred like traditional roasted veggies. That is why I choose to cook the carrots in the rice and to push most of the corn under – they are tasty even without being browned from the roasting.
• For vegetables that cook quickly like asparagus and green beans, toss them on top for the last 15 minutes of bake time (otherwise they’ll be a soggy mess).
• If you would like to lower the sodium in this, use low sodium broth and reduce the salt to 1/2 tsp and increase the garlic powder and thyme by 1/2 tsp each.
• YOGHURT SAUCE: The roasted veg are juicy and the rice is seasoned so I don’t need a sauce with this. However, if serving the next day, the rice does tend to be drier so a sauce is nice. I normally just use a mix of yoghurt + lemon + olive oil.