Baked Rice and Vegetables in Broth

Baked Rice and Vegetables in Broth

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

45 m servings 210 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 877 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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

Read all reviews 57
  1. 77 Ratings

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Most helpful positive review

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

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 ...

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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 ...

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.

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 stoc...

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...

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

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 alread...

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 ...

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...

I took the easy road to all of this. I was cooking for 2 adults (and MAYBE a toddler if she eats it, and she did!) so I used 2 boxes of Lipton seasoned wild rice, 1 14oz can of broth. I also use...

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