Baked Rice and Vegetables in Broth Recipe -
Baked Rice and Vegetables in Broth Recipe
  • READY IN 45 mins

Baked Rice and Vegetables in Broth

Recipe by  

"Great for meals with vegetarians and meat eaters. The brown rice offers a surprising nut taste to this meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2003

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.

Most Helpful Critical Review
Mar 18, 2005

although this tastes good, the rice was completely uncooked after 1/2 hr! and so i continued to bake it, for 40 mins extra, until the veggies were BURNT and the rice was STILL not cooked.. so i would advise people to bake the rice for 25 mins first, then add in the veggies for the next 30 - 40 mins.

Dec 29, 2003

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~!

Dec 29, 2003

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.

Nov 05, 2003

Very good. We added more vegetables than the recipe states. The rice took an additional 20 minutes or so to cook though.

Feb 24, 2006

I did like other reviewers suggested and used frozen veggies which I added halfway through cooking and it worked great. This dish has such a great flavor. I used Zataran's wild rice which already had seasoning in it so I went easy on the other spices. I will keep this one!

Dec 14, 2003

Not 15 minutes prep time with out a food processor. A food processor is a definite must so that you don't have to chop everything by hand. It was a bit bland, I added some minced garlic and basil. It was good for my first vegetarian dish.

Oct 08, 2003

I thought this was a tasty way to make rice. I put in way more veggies than stated, and added them later, after the rice had started to cook (so they wouldn't get too mushyI I also added fresh, chopped parsley. But I thought the combination of veggies was a good one. Serve with fish and a simple salad


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  • Calories
  • 210 kcal
  • 10%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1 g
  • 2%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 877 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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