Baked Rice with Vegetables

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 350 g rice (whole rain rice)
  • 1 aubergine (s), diced 2 cm
  • 1 onion (s), diced
  • 1 yellow pepper (s), diced 2 cm in size
  • 1 can tomato (s)
  • 4 teaspoons ground cumin
  • 0.5 teaspoon ½ turmeric
  • 0.5 teaspoon ½ pepper
  • 1 teaspoon salt
  • 0.25 teaspoon ¼ cinnamon, ground
  • 0.25 teaspoon ¼ ginger powder
  • teaspoon ⅛ cayenne pepper
  • 1 bunch parsley, chopped
  • 600 ml water
  • 200 g peas, fresh or frozen
  • oil
Baked Rice with Vegetables
Baked Rice with Vegetables

Instructions

  1. Soak rice in water while the vegetables are being prepared. Steam the onion and eggplant in oil until tender. Add paprika, tomatoes, spices and parsley and sauté briefly. Add rice and water and bring to the boil. Pour everything into a deep refractory dish. Cover and bake at 180 ° C for about 50 to 60 minutes, until the rice is cooked through. Stir in the peas and let sit for another 5 minutes before serving.

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