Oven Baked Rice and Vegetables

Ingredients · for 5 (scales to your household)

• 1 1/2 cups Basmati or jasmine rice (uncooked (Note 1 for other rice types)) $1.37
• 1 1/2 cups Chicken or vegetable broth ((I use chicken)) $0.79
• 1 1/4 cups Water $0.00
• 2 Garlic cloves $0.06
• 2 Carrots $0.35
• 30 g Unsalted butter $0.45
• 1 Red onion $0.60
• 1 Capsicum / bell pepper $0.88
• 1/2 Cauliflower $2.25
• 2 Zucchini $1.89
• 2 Corn cobs (each cut into 3 (6 small cobs)) $1.50
• 1/4 cup Olive oil $0.77
• 1 1/2 tsp Paprika $0.19
• 1 1/2 tsp Thyme or other dried herb of choice $0.11
• 1 tsp Garlic powder ((or onion powder)) $0.14
• 1 tsp Salt ((Note 3 for low sodium)) $0.05
• 1 tsp Pepper $0.14
• Finely chopped parsley not counted

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Preheat oven to 200C/390F (standard) / 180C/350F (fan / convection).
2. Mix Spice Mix in a small bowl.
3. Place Rice ingredients in a baking dish (including the carrots), about 23 x 30 cm / 9 x 13". Add 1 1/2 tsp Spice Mix. Stir, cover with foil, bake for 20 minutes.
4. Meanwhile, place Roasting Vegetable ingredients in a large bowl, drizzle with 1/4 cup olive oil. Sprinkle over remaining Spice Mix. Mix well - hands are best for this.
5. Remove rice from oven.
6. Turn oven UP to 220C/430F (standard) / 200C/390F (fan / convection).
7. Take off foil. Spread the Roasting Vegetables on top of the rice. Make sure there's a bit of each type of vegetable on the surface. Push corn mostly under.
8. Drizzle with more oil (optional), sprinkle with more pepper.
9. Bake for 30 minutes. Remove from oven, rest for 5 - 10 minutes.
10. Sprinkle with parsley if desired. Push vegetables aside, fluff rice and toss it through the vegetables a bit (rice gets more flavour). Serve!