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Veggie and Rice Bake

Easy Veggie & Rice Bake

  • Author: Rebecca Jenkins

Description

Frozen vegetables work perfectly with this and cut the prep down even further. Throw everything into an oven safe dish and bake, it doesn’t get any easier.


Scale

Ingredients

  • 3 cups rice, I used a wild rice blend
  • 5 cups hot stock (2 stock cubes dissolved in boiling water)
  • 45 cups veggies – I used a frozen veggie mix, a fresh courgette, and a roasted capsicum, diced.
  • 2 garlic cloves
  • 4 Tbsp olive oil
  • Spice mix, 1 tsp black pepper, 1 tsp paprika, 1 tsp basil, 1 tsp onion powder, 1/2 tsp ground coriander, 1/2 tsp ginger
  • Bread crumbs (optional to sprinkle in the top)

Instructions

  1. Preheat your oven to 180°C
  2. Pour your rice, uncooked, into the bottom of your oven safe dish
  3. In a jug, pour 1 cup boiling water over your stock cubes to dissolve, pour over rice and add 4 more cups boiling water over the rice
  4. Prepare your fresh veggies, (peal, chop, dice etc…)
  5. In a separate bowl combine all your veggies, drizzle over olive oil and add spices, mix the veggies round to coat the veggies thoroughly
  6. Spoon veggies over the rice – also add any meat at this point too
  7. Sprinkle over bread crumbs
  8. Place in the oven to bake for 40mins
  9. If you have a grill function on your oven, place the grill on for a further 5 mins at the end
  10. How easy was that!?