ROASTED VEGETABLES AND RICE RECIPES
ROASTED VEGETABLES WITH RICE | BBC GOOD FOOD
A lovely summery and light meal. I first ate this in a cafe in Oxford, UK and set about perfecting a version at home. Enjoy !
Provided by fluffyhelen
Total Time 1 hours
Yield Serves 4
Steps:
- Preheat the oven to 180 degrees.
- Chop up the vegetables into reasonably sized chunks. The chunkier the better for roasting. Spread out evenly in a *large* roasting tin. NOT THE CHERRY TOMATOES OR CHICKPEAS.
- Fill up a cup (small white IKEA variety works fine) half-full with olive oil and then add the following herbs in reasonable quantities: paprika, cumin, tumeric, coriander leaf, ginger (and anything else vaguely Indian sounding).
- Pour the oil mixture over the vegetables.
- Put roasting tin in the oven and roast for approximately 40 minutes. Approximately 20 minutes in, stir the veg around a bit to make sure they roast evenly.
- After 40 minutes remove tin, add can of chickpeas and the cherry tomatoes.
- Put tin back into the oven for another 10-15 minutes. At this stage you should also set the rice cooking.
- Serve the roasted vegetables on a bed of rice.
ROASTED VEGETABLE RICE BAKE | TINNED TOMATOES
A one-dish rice bake topped with roasted vegetables. The easiest way to cook rice and get it right every time. Even better, the vegetables roast at the same time.
Provided by Jacqueline Meldrum
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Number Of Ingredients 15
Steps:
- Preheat the oven to 180c/160c fan/350f/gas mark 4.
- Rinse the rice then place in a large oven proof dish or a casserole dish. My dish is 31 cm x 23 cm (12 inches x 9 inches) and 6 ½ cm (2 ½ inches deep).
- Make up your stock, adding the herbs, salt and pepper, then pour it over the rice and mix together.
- Pour over the corn, then spread in an even layer across the rice.
- Place your vegetables (not the cherry tomatoes) across the top of the corn and rice completely covering it. If there are spaces you could add extra veg.
- Season the veg with salt and pepper and drizzle over some olive oil.
- Place in the oven and cook for 30 minutes, then remove and scatter on the cherry tomatoes and cook for another 15 minutes.
- When the cook time is up your vegetables should be cooked and charred at the edges and the rice should be cooked through and fluffy.
- Serve and enjoy!
Nutrition Facts : Calories 337.99, FatContent 7.41, SaturatedFatContent 1.09, CarbohydrateContent 62.91, FiberContent 12.50, SugarContent 14.94, ProteinContent 13.13, SodiumContent 1059.64, CholesterolContent 0.00
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