Roasted Vegetable Rice

Brynie Greisman Brynie Greisman
5.0 (2 reviews)

When developing this recipe, I had a clear vision of what I wanted — a rice dish that had original flavor, really good texture, was easy to put together, and yet presented nicely, with color and class. After a few tries, this one passed my palate test. My tasters raved about it. Best thing is that there are no pots or pans to clean up afterwards!

1h 6
Easy Vegetarian Pescatarian Gluten Free Vegan Parve

Directions

Prepare the Roasted Vegetable Rice

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 9×13-inch (23×33-centimeter) baking pan with Gefen Parchment Paper, if desired.

  2. Pour rice into pan in an even layer. Add veggies in order listed. Mix together boiling water, soup mix, salt, lemon juice, and garlic. Pour over rice. Drizzle olive oil over all. Cover well and bake for 10 minutes.

  3. Lower temperature to 350 degrees Fahrenheit (175 degrees Celsius) and continue baking for an additional half hour. Remove from oven. Leave covered for 10 minutes. Uncover and add the lemon rind and dill, and mix together well.

Credits

Tips:

For a nice presentation, press into muffin tins while still warm and turn over. Garnish with fresh dill, if desired.

Notes:

This recipe doubles easily. You can sub the rice of your choice, but I found round white rice to have the best texture here.

Description:

Food and Prop Styling Goldie Stern
Photography Felicia Perretti

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5.0 out of 5

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6 Comments

Tami Green •

Im confused... am i cooking it all in the same pan? On the picture it looks like its cooked seperately

Chana Fox Kosher.com Team •
Reply to Tami Green

Hi Tami,
I would follow the recipe as written. Sorry for any confusion!
-Chana Tzirel from Kosher.com

Abigail Bergman •

This is a very tasty dish and looks appetising too. Reheated nicely on hotplate for Shabbos lunch.

Rayzee Biston •

Do use the same amount of water when baking rice as when cooking it?
thanks!

Raquel Malul Kosher.com Team •
Reply to Rayzee Biston

The recipe says to use 1 cup of rice and 2.5 cups of boiling water and bake at 400F

Rayzee Biston •

How much water should i use for brown rice?

Raquel Malul Kosher.com Team •
Reply to Rayzee Biston

I would follow the directions on the back of the brown rice but I think it's 2 cups of liquid for every cup of rice.

Gila •

Can I freeze this rice please?

Raquel Malul Kosher.com Team •
Reply to Gila

yes