Allrecipes home
bookmark
 

Baked Rice and Vegetables in Broth

SUBMITTED BY: Krista B

"Great for meals with vegetarians and meat eaters. The brown rice offers a surprising nut taste to this meal."
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 3/4 cup uncooked long-grain rice
  • 1 tablespoon uncooked wild rice
  • 1/4 cup uncooked brown rice
  • 1/4 cup sliced fresh mushrooms
  • 1/4 chopped fresh broccoli
  • 1/4 cup chopped carrots
  • 1/4 cup chopped red bell pepper
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1 teaspoon dried onion flakes
  • 1 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 2 1/2 cups vegetable broth

DIRECTIONS

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a 9 x 13 inch baking dish combine white rice, wild rice, brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, onion flakes, paprika, black pepper and broth. Mix well; cover.
  3. Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking.
ADVERTISEMENT
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2003 by KRISTA BB
Note from the author -- This recipe was meant for young children who had a difficult time eating vegetables that were not mushy. When I cook this for adults, I add vegetables towards the end.

15 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2003 by M4TH_TEACHER
This recipe is really easy to put together. Use any vegetables that you have - broccoli, squash, peppers, etc. You can do everything the night before. I used chicken stock because that's what I had to get rid of. Definitely cook the rice for half the time, then throw in the veggies.

11 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2003 by CONNIE STELLE
This was very very yummy! I added more that the 1/4c of vege's though (more like 1/2 c each) and a left over chicken breast that I cubed up and threw in. The grocery store was out of vege stock so I added Fat free chicken broth (about 2 2/3 c since there were more vege's) I cooked it for about 45 min's stiring once or twice. I have two small children and they helped cut up the vege's and both of them really liked it. Great way to eat 4 different vege's in one sitting! I WILL be making this one over and over! Defenatly worth the time to cut up the vege's~!

8 users found this review helpful


 
www.allrecipes.com
ADVERTISEMENT
Want to know when there are new recipes on the site? SIGN UP NOW

NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 209

  • Total Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 877mg
  • Total Carbs: 44.2g
  •     Dietary Fiber: 2.8g
  • Protein: 5.1g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?