Baked Rice
- RECIPE MAKES: 4-6 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 into a baking dish. Squeeze over lemon juice. Roast 10-15min; until top of rice just starting to crisp slightly.
Serve hot.
TOP TIPS
Try stirring through broccolini or corn, before spooning into baking dish, if you want to add some protein.
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
- Juice of 1 lemon
