Baked Vegetables And Rice Recipes

OVEN BAKED RICE WITH VEGETABLES

Oven Baked Rice with Vegetables image

Oven Baked Rice with Vegetables, a delicious side dish made with basmati rice, mushrooms, carrots, peppers, onions and stock. The rice is so fluffy and baked to perfection. It's the perfect accompaniment to any roast, fish or vegetarian/vegan alternatives. On the table in well under an hour.

Provided by Daniela Apostol

Time 45m

Number Of Ingredients 12

Ingredients

1 cup basmati rice
2 carrots
1 cup chopped mushrooms
1/2 red pepper
1/2 green pepper
1 onion
2 cloves of garlic
1 tbsp vegetable oil
1 a knob of butter
2 1/2 cups vegetable stock/broth
salt and pepper to taste
spring onions to garnish

Steps:

In a pan set over a medium heat, melt the butter, and add the mushrooms and chopped garlic.
Cook for 3-4 minutes until the mushrooms release their liquid and become golden.
Remove them from the pan, and set aside.
In the same pan, add the oil, chopped onion and half a teaspoon of salt, and fry until the onions are golden.
Add the grated carrots, chopped peppers, and cooked mushrooms.
Rinse the rice until the water runs clear, then add it to the pan of vegetables.
Pour over the stock, give it a good stir, and transfer everything to an oven-proof dish and place the lid on.
Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 35 minutes or until the liquid is completely absorbed, and the rice is cooked through.
Use a fork to fluff the rice up, then garnish with spring onions.

Nutrition Facts : Calories 175 kcal, Carbohydrate 34 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 1 mg, Sodium 414 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

EASY OVEN-BAKED RICE WITH VEGETABLES

Easy Oven-Baked Rice With Vegetables image

This easy-to-make baked rice recipe combines rice with celery, onion, green pepper, carrots, and chicken broth and is cooked in the oven.

Provided by Diana Rattray

Categories Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

1 stalk celery (finely chopped)
1 small onion (finely chopped)
1/2 green pepper (finely chopped)
1 carrot (finely chopped)
1 1/2 cups long-grain rice (uncooked)
2 1/2 cups chicken broth
1 1/2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon garlic powder
Dash of ground red pepper

Steps:

Preheat the oven to 350 F.
Serve alongside your choice of entrée and enjoy.

Nutrition Facts : Calories 100 kcal, Carbohydrate 16 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 599 mg, Sugar 2 g, Fat 3 g, ServingSize 6 servings, UnsaturatedFat 0 g

BAKED VEGETABLES AND RICE

Baked Vegetables and Rice image

A tasty combination of chopped mediterranean vegetables are combined with rice and herbs, topped with potato slices and then baked. Flavours and textures combine to make a great side dish or vegetarian meal. The rice will cook until quite soft with lovely crunchy bits at the edges. Vegetable combinations can be altered to what you have on hand - try chopped leeks, carrots, mushrooms or zucchinis but always include the fresh herbs. Adapted from a Greek recipe. Can be enjoyed hot or cold.

Provided by ballarat

Categories One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 large onion, chopped
1 medium eggplant, peeled and diced
1 capsicum, diced
4 medium tomatoes, peeled and chopped
1/2 cup rice
1 tablespoon parsley, chopped
2 teaspoons mint, chopped
2 tablespoons olive oil
2 tablespoons butter, softened
salt and pepper
1 large potato, peeled and thinly sliced
1/2 cup hot water

Steps:

Sprinkle peeled and diced eggplant with salt and set aside for bitter juices to drain off while you prepare the other vegetables. When ready to use, rinse under cold water and squeeze out any liquid.
Combine all the ingredients except the thinly sliced potato and hot water in a lightly greased baking dish and mix well.
Add hot tap water.
Completely cover with the potato slices and brush with olive oil.
Bake in a moderate oven until the rice is soft and potatoes are cooked - about 1 - 1 1/2 hours.

Nutrition Facts : Calories 346.8, Fat 13.3, SaturatedFat 4.8, Cholesterol 15.3, Sodium 59.1, Carbohydrate 53.4, Fiber 9.6, Sugar 9.5, Protein 6.7

BAKED VEGETABLE RICE PILAF

Baked Vegetable Rice Pilaf image

Three types of veggies and rice mixed together, but it is the cheese that really makes this dish.

Provided by Julie T.

Categories Side Dish Vegetables Green Peas

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

1 ½ cups boiling chicken broth
¾ cup long-grain white rice
¼ cup frozen corn
¼ cup frozen peas
¼ cup chopped carrot
1 tablespoon minced onion, or to taste
½ cup shredded Cheddar cheese, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil.
Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes. Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil. Continue baking until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 32.7 g, Cholesterol 16.7 mg, Fat 5.2 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 3.1 g, Sodium 466 mg, Sugar 1.8 g

VEGETABLE RICE CASSEROLE

Vegetable Rice Casserole image

"This is my family's favorite side dish any tome of year. It's especially good when fresh produce is in season," says Marcia Nelson from Ponca City, Oklahoma. Brown sugar adds a hint of sweetness to the rice and layered vegetables in this colorful casserole.

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1/4 cup uncooked rice
1 pound zucchini, sliced
1 pound yellow summer squash, sliced
1 large onion, sliced
3 tablespoons minced fresh basil, divided
1 medium green pepper, julienned
4 celery ribs with leaves, chopped
2 large tomatoes, sliced
1/4 cup packed brown sugar
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil

Steps:

Spread the rice into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with zucchini, yellow squash, onion and half of the basil; top with green pepper, celery and tomatoes. Combine the brown sugar, salt and pepper; sprinkle over vegetables. Drizzle with oil. Cover and bake at 350° for 1 hour or until tender. Sprinkle with remaining basil.

Nutrition Facts :

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