Three White Coats
Baked Rice with vegetables & Cabbage Salad
INGREDIENTS
(4-6 servings)
Baked rice
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onion (1)
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garlic (3 or more cloves)
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extra virgin olive oil (1/4 cup)
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parsnip (5)
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carrot (5)
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kale (1 bunch)
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tomato (2-3)
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mushrooms (2 cups)
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brown rice (1 cup)
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water or vegetable broth (4 cups)
Cabbage salad
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cabbage (1/2 head)
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apple cider vinegar (to taste)
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olive oil (1-2 tablespoons)
METHOD
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Heat oven to 420 F (220 C).
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In an oven-safe pot, saute onion in olive oil for several minutes. Add chopped garlic, carrots, parsnips and kale and combine well.
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Add chopped mushrooms and tomatoes, sprinkle with a bit of salt to allow mushrooms to release water, and saute for 5-10 minutes.
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Add brown rice and stir for a few minutes, letting the rice absorb juices released from the veggies.
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Add water or vegetable broth (4 times the amount of rice), salt and pepper to taste, and bring to a boil. Move the pot to the oven and bake for about 45 minutes, or until most of the water is absorbed. Leave resting for about 15 minutes before serving.
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Prepare the salad while baked rice is resting. Cut cabbage head lengthwise and remove the core on both sides. Cut crosswise into very thin shreds (like for coleslaw). Add a pinch of salt and gently squeeze the cabbage with your hand. Let stand for a minute or so, add olive oil and apple cider vinegar to taste. Sprinkle with parsley and serve alongside baked rice.
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Notes. Baked rice is a versatile dish offering ample room for culinary improvisation. Try it with spinach, peas, broccoli, peppers, roasted eggplant or chicken. Make your own signature baked rice dish!