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Baked vegetable rice with cheese
Sponsored by:
A tasty take on vegetable fried rice but baked—with a big punch of vegetables.
YIELDS
4
TO
5
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced sweet onion
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 cup red pepper, diced
- 2 cups long white or basmati rice
- 1 sprig fresh thyme
- 1 bay leaf
- 2 cups vegetable stock
- 1/2 cup frozen peas, defrosted and drained
- 2 cups baby spinach, fresh
- 2 cups Black Diamond Marble shredded cheese, divided
- 1/2 cup green onions, thinly sliced
- 1/2 cup flat leaf parsley, thinly sliced
Directions
- Add the oil to a large shallot pot or cast iron pan on medium heat, then add the onions, carrots, celery and red pepper, and saute until soft.
- Add the rice, thyme, and bay leaf, and saute for two minutes.
- Add the vegetable stock and bring it to a boil.
- Immediately reduce the heat to a low simmer and cover the rice.
- Simmer until the rice is tender and there is just a little liquid left, stir in the peas and spinach and cook until almost dry.
- Remove from the heat and fold in half the cheese and let stand covered for five minutes to melt the cheese
- Add the rest of the cheese on top, and bake for five minutes to brown.
- Sprinkle with green onions and parsley, and serve. Enjoy!
