Oven Baked Rice and Vegetables
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RecipeTin Eats · by Nagi★ 4.9 (55)

Oven Baked Rice and Vegetables

NUTRITION · PER SERVING60M COOK
CAL 13%·PRO 11%
CARBS 33G52% OF CAL
5G FIBER21G OTHER7G TOTAL SUGAR
FAT 13G46% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy seasoned rice and roasted vegetables all baked together in a single dish. A simple, colorful vegetarian main or side.

maingrain bowlgluten free
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Nutrition & ingredients

Ingredients

serves 5
  • 1 1/2 cups basmati or jasmine rice (, uncooked (Note 1 for other rice types))
  • 1 1/2 cups (375ml) chicken or vegetable broth ((I use chicken))
  • 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)
  • 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)
  • 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 ((Note 3 for low sodium))
  • 1 tsp pepper (, plus extra)
  • Finely chopped parsley
PREP
10M
SODIUM
827MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.