Muddle rice bake

Recipe summaryClick image to view larger version

Muddle rice bake

Suitable for vegans
Category Main course
Serves 4
Preparation 15
Cooking 50

Rating: Rated 1 / 5 (1 ratings)

GO VEGAN: Serve with a vegan Cheddar-style cheese of your choice, from Sheese, No-Moo or Cheezly. Or simply omit the cheese.
FREEZE ME: Allow to cool completely and transfer to a freezer bag or container. Freeze for up to 3 months. Thaw at room temperature for
4 hours. Reheat thoroughly.


  • 1 tbsp olive oil
  • 2 cloves of garlic, chopped
  • 1/2 x 400g can chopped tomatoes
  • 2 tbsp chopped fresh mixed herbs, e.g. parsley, thyme, basil
  • 200g French beans, halved
  • 400g can chickpeas, drained
  • 1 bunch of spring onions, sliced
  • 250g long-grain rice, rinsed
  • 2 tbsp tomato puree
  • 750ml vegetable stock
  • 500g squash, diced
  • freshly grated vegetarian Cheddar, to serve


Stage 1

Preheat the oven to 180C/fan 160C/gas 4. Heat the oil in an ovenproof dish and sauté the spring onions and garlic for 3 minutes. Stir in the rice and cook for 2 minutes.

Stage 2

Stir in the tomatoes, tomato purée, herbs, stock, beans, squash and chickpeas and bring to the boil.

Stage 3

Stir, cover and simmer gently for 45 minutes, until all the liquid has absorbed and the rice is tender. Serve with a grating of Cheddar sprinkled over the top.


Muddle rice bake


Leave a comment

Have you tried this recipe? What did you think? Any tips or advice? Simply enter your details (your email address will not be publicly viewable) and your comment will be displayed below.

CAPTCHA Image New image
Aly said:

11th April 2016 05:35
Sorry if this is a dumb question, but when does the oven get used? It seems entirely prepared on a stovetop.

Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin

Nutritional info

Nutritional values are per serving.

  • Calories: 469g
  • Fat: 20g
  • Saturated fat: 3.5g
  • Protein: 23g
  • Carbohydrates: 75g
  • Sugars: 6g
  • Fibre: 8g
  • Salt: 2.4g

Rate this recipe

How do you rate this recipe?

1 2 3 4 5
Share this page with your friends...