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.

Ingredients

  • 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

Method

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.

Photos

Muddle rice bake

Comments

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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

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