Easy baked rice | Eat Sustainably

Easy baked rice vegetarian family friendly

Serves 6

40 mins

v gf df ve nf

This mid-week easy baked rice recipe is easy, versatile and an absolute hit with kids who like a simpler tasting meal. You can use whichever vegetables are loved by your family, in season near you or needing to be used in the fridge. It may take 40 minutes to cook, but only 5 minutes of that is spent at the bench chopping ingredients.

Ingredients

1½ cups basmati rice

2 cups seasonal vegetables

(finely diced. We love carrots, zucchini, capsicum and corn)

150 g firm tofu

(cut into small cubes)

1 clove garlic

1 tbsp reduced salt soy sauce

1 tbsp mirin

(rice wine)

¾ tbsp sesame oil

2½ cups reduced salt vegetable stock

1 sprig spring onion

(optional)

Method

1Preheat oven to 200 degrees
2Place uncooked rice, vegetables, tofu, garlic, soy, mirin and sesame oil in an oven proof dish
3Pour vegetable stock over the rice and vegetables, cover with aluminium foil and place in oven
4Cook for 30 to 35 minutes, or until rice has cooked
5Remove the dish from the oven and fluff it up using a fork. Recover with the foil to rest for 5 minutes before serving
6Top with fresh spring onions (as desired) and enjoy!

Seasonality

All year.

Notes & tips

If you're making this dish gluten free, make sure you choose gluten free vegetable stock.

Tofu is a great source of protein and a nutritious meat alternative, but this can be substituted for finely crumbled tempeh, a handful of peanuts scattered on top (after cooking) or a fried egg on top. Please note, if you require the nut free or vegan option, do not replace tofu with peanuts or eggs.