Baked Vegetable Rice

Ingredients

• 2 Spring Onions
• 1 small zucchini
• 2 bell peppers (red and yellow)
• 150 g peas (frozen)
• 1 tbsp Rapeseed Oil
• 250 g parboiled long grain rice (10-minute rice)
• 400 ml Vegetable broth
• 50 g almond sticks
• Salt
• black pepper (freshly ground)
• 2 tbsp lemon juice
• a pinch curry powder
• a pinch cinnamon
• a pinch ground coriander
• parsley (for serving)
• lemon wedges (for serving)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with top and bottom heat.

2. 2.

   Wash, trim and slice the spring onions into thin rings. Wash, trim and dice the zucchini about 1 cm. Wash the bell peppers, halve them, remove the white membranes and seeds, then dice about 1 cm. Thaw the peas.

3. 3.

   Heat the oil in an oven‑proof pot. Sauté the spring onions and bell peppers. Add the rice and stir for 1–2 minutes. Pour in the vegetable broth. Mix in the zucchini, peas and almonds. Season with salt, pepper, lemon juice, curry, cinnamon and coriander. Place the open pot on a rack in the middle of the oven. Bake for about 25 minutes until the liquid is almost fully absorbed and the rice is cooked.

4. 4.

   Remove the baked vegetable rice from the oven, let it cool briefly, then serve garnished with lemon wedges and parsley.