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Baked vegetable rice with cheese

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A tasty take on vegetable fried rice but baked—with a big punch of vegetables. 



  • 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


  1. 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. 
  2. Add the rice, thyme, and bay leaf, and saute for two minutes. 
  3. Add the vegetable stock and bring it to a boil.
  4. Immediately reduce the heat to a low simmer and cover the rice.
  5. 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.  
  6. Remove from the heat and fold in half the cheese and let stand covered for five minutes to melt the cheese
  7. Add the rest of the cheese on top, and bake for five minutes to brown. 
  8. Sprinkle with green onions and parsley, and serve. Enjoy! 


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