This baked rice pilaf dish is an easy and quick meal that has minimal prep time. You can even add different veggies to make it your own.
Servings
4
Prep time
Cook time
Recipe
GF, VG
Ingredients
- Topping
- 650g mushrooms, quartered
- 10 cherry tomatoes, cut in half
- 3 garlic cloves, minced
- Salt & pepper
- Rice
- 1½ cups brown basmati rice
- 3 cups vegetable broth
- 1 tsp fresh thyme
- 1 tsp garlic powder
- 2 cups baby spinach, shredded
- To Serve
- Vegan feta
- Thyme sprigs
Method
- Preheat the oven to 200ºC.
- Place the mushrooms, tomatoes, garlic and a sprinkle of salt and pepper in a large bowl. Toss well.
- Place all the rice ingredients in a 22cm × 33cm baking pan. Spread the rice out evenly.
- Cover the surface of the rice with the topping mixture then bake for 45 mins–1 hour, or until the mushrooms are golden and stock is absorbed.
- Remove from the oven and rest for 5 mins. Top with vegan feta and thyme sprigs and serve.
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