Baked Rice with vegetables & Cabbage Salad

INGREDIENTS

(4-6 servings)

 

Baked rice

 

  • onion (1)

  • garlic (3 or more cloves)

  • extra virgin olive oil (1/4 cup)

  • parsnip (5)

  • carrot (5)

  • kale (1 bunch)

  • tomato (2-3)

  • mushrooms (2 cups)

  • brown rice (1 cup)

  • water or vegetable broth (4 cups)

 

Cabbage salad

 

  • cabbage (1/2 head)

  • apple cider vinegar (to taste)

  • olive oil (1-2 tablespoons)

METHOD

 

  • Heat oven to 420  F (220  C).

 

  • In an oven-safe pot, saute onion in olive oil for several minutes. Add chopped garlic, carrots, parsnips and kale and combine well.

 

  • Add chopped mushrooms and tomatoes, sprinkle with a bit of salt to allow mushrooms to release water, and saute for 5-10 minutes. 

 

  • Add brown rice and stir for a few minutes, letting the rice absorb juices released from the veggies.

 

  • Add water or vegetable broth (4 times the amount of rice), salt and pepper to taste, and bring to a boil. Move the pot to the oven and bake for about 45 minutes, or until most of the water is absorbed. Leave resting for about 15 minutes before serving.

 

  • Prepare the salad while baked rice is resting. Cut cabbage head lengthwise and remove the core on both sides. Cut crosswise into very thin shreds (like for coleslaw). Add a pinch of salt and gently squeeze the cabbage with your hand. Let stand for a minute or so, add olive oil and apple cider vinegar to taste. Sprinkle with parsley and serve alongside baked rice.

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Notes. Baked rice is a versatile dish offering ample room for culinary improvisation. Try it with spinach, peas, broccoli, peppers, roasted eggplant or chicken. Make your own signature baked rice dish!

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