Baked Rice
- RECIPE MAKES: 4 serves
- PREP TIME: 10 min
- COOK TIME: 30 min
This take on the classic paella is ready, with minimal preparation required, and so it’s perfect for mid-week dining.
Pre-heat oven to 220°C. Heat oil in a large saucepan over medium heat. Add onion, and capsicum, cook 3-4min; until softened.
Add garlic, and spices, cook further 1min; until fragrant. Add rice, stir to coat. Add wine, and stock.
Bring to a simmer. Reduce heat to low. Cook 15min; until liquid absorbed.
Spoon mixture along with corn kernels into a baking dish. Squeeze over lemon juice. Roast 10-15min; until top of rice just starting to crisp slightly.
Serve hot.
PROTEIN: 1g per serve
TOP TIPS
This dish also works well with a little low protein cheese stirred through. There are so many varieties available; try feta or parmesan for a sharp, tangy flavour.
Wine does not have to be used if you prefer, simply replace the wine with extra gluten free vegetable stock.
STORAGE
Leftover baked rice stays fresh for 2-3 days, when stored in an airtight container, in the refrigerator.
- 2 Tbsp extra virgin olive oil
- 1 large onion, peeled, thinly sliced
- 1 medium red capsicum, deseeded, chopped
- 3 tsp crushed garlic
- 2 tsp each smoked paprika, mixed spice
- 500g low protein rice (Mevalia low protein rice)
- 1 cup dry white wine
- 1 litre gluten free vegetable stock
- 140g canned corn kernels
- Juice of 1 lemon
