Baked rice with vegetables and tomatoes

Name: Baked rice with vegetables and tomatoes
Ingredients: 1 small leek (80 g); 1 green onion (30 g); 1 red pepper (150 g); 1 green pepper (150 g); 1 small zucchini (200 g); 1 medium carrot (100 g); 1 medium parsnip (100 g); 4 tablespoons olive oil; 1/2 can green peas; 1 teaspoon fine salt; 1/2 teaspoon ground black pepper; 1 1/2 cups rice (300 g); 750 ml plain water; 200 g strained tomatoes; 15 g fresh dill; finely chopped

Season - Baked rice with vegetables and tomatoes by Anca N. - Recipia

Baked rice with vegetables and tomatoes is a Lenten dish, with the rice boiled in water and the vegetables fried in olive oil. It comes out moist, with the vegetables grated and the peas among the grains, and has fresh dill on top before it goes in the oven. I want it soft, with the grains swollen all the way through, and I don't take it out until it has puffed up. Preparation: 20 minutes. Cooking: 65 minutes. Total time: 85 minutes. Servings: 4. About 430 kcal and 9 g protein per serving.

Ingredients

1 small leek (80 g)
1 green onion (30 g)
1 red pepper (150 g)
1 green pepper (150 g)
1 small zucchini (200 g)
1 medium carrot (100 g)
1 medium parsnip (100 g)
4 tablespoons olive oil
1/2 can green peas
1 teaspoon fine salt
1/2 teaspoon ground black pepper
1 1/2 cups rice (300 g)
750 ml plain water
200 g strained tomatoes
15 g fresh dill
finely chopped

Preparation

1. We clean the vegetables and wash them. 2. We chop the green onion and the leek and put them to sauté over medium heat in 4 tablespoons of olive oil, 5 minutes, until softened. 3. Add the peppers cut into small pieces, the zucchini, carrot and parsnip grated on the large holes of the grater. Sprinkle 1 teaspoon fine salt and 1/2 teaspoon ground black pepper and fry 5 minutes more. 4. Add the rice and stir. 5. Add one cup (250 ml) of plain water and stir often so it doesn't stick. When the water has evaporated, pour in the second cup, then the third, and let the rice swell over low heat, 20 minutes in total. 6. Add the drained peas and the strained tomatoes, stir and leave for 5 minutes over low heat. 7. Pour the rice into a Yena dish (a heat-resistant baking dish), sprinkle the chopped fresh dill and bake at 180°C for 30 minutes, until the top is golden.

Notes

Small zucchini are better than big ones, because big ones leave more water in the stew and the rice comes out soft and watery. Short-grain rice swells more evenly in this amount of water. If the dill is dried, use a third of the amount, because it tastes stronger. Rice can stick to the bottom of the pot if you don't stir often, especially with the last cup of water. Serve it warm or at room temperature, with a cucumber salad and bread. If you want it without olive oil, use sunflower oil in the same amount. All the ingredients are plant-based, so it is dairy-free and egg-free, and the rice makes it gluten-free too. It keeps up to 3 days in the fridge, covered, and can be reheated in the oven or in a pan with a little water.