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This dish takes minutes to put together. You don’t even dirty any pots! Put it in the oven and forget about it until it’s ready. It’s basic and delicious, and kid-friendly as well.
1 and 1/2 cups uncooked long-grain rice (see note)
2 tablespoons Gefen Olive Oil
1 small onion, finely grated
1 medium carrot, finely grated
8 ounces (225 grams) Gefen Water Chestnuts, drained
1 and 1/2 cups frozen peas
2 tablespoons onion soup mix, dissolved in 3 cups boiling water
1 – 1 and 1/2 teaspoons salt, or to taste
1 cup cooked wild rice (optional)
1/2 – 1 cup cashew halves, for garnish
handful of sliced scallions or chopped chives (optional), for garnish
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place raw rice in a nine- by 13-inch (20- by 30-centimeter) baking pan or oven-to-tableware. (When using disposable pans, I use a double layer of nine- by 13’s because of all the liquid.)
Drizzle olive oil over rice. Add onion, carrot, chestnuts, and peas. Pour water with dissolved onion soup mix over all. Add salt. Mix everything together gently.
Cover with a layer of Gefen Parchment Paper (this keeps the moisture in) and then seal tightly with a layer of aluminum foil. Bake for 45 minutes.
Remove from oven and let sit covered for a few minutes. If using wild rice, add it now and mix together. If not, stir everything together again. Taste and adjust seasoning if necessary.
Garnish with cashews and scallions or chives if desired. This can be frozen.
Photography: Hudi Greenberger Styling: Janine Kalesis
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