Baked Vegetable Rice

Baked Vegetable Rice is a fragrant, colorful dish that brings the vibrant flavors of Morocco to your table. This dairy-free delight features a medley of vegetables and spices, creating a wholesome and aromatic meal.

Ingredients

• Long-grain rice - 150 grams
• Vegetable broth - 400 ml
• Red bell pepper - 1, diced
• Zucchini - 1, diced
• Carrot - 1, diced
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Chickpeas - 100 grams, drained and rinsed
• Fresh parsley - a handful, chopped

Steps

1. Preheat your oven to 180°C (350°F).
2. In a medium-sized pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
3. Add the diced carrot, zucchini, and red bell pepper to the pot, cooking for about 5 minutes until they start to soften.
4. Stir in the ground cumin, coriander, paprika, salt, and black pepper, cooking for another minute until fragrant.
5. Add the rice to the pot, stirring well to combine all the ingredients. Pour in the vegetable broth and add the chickpeas, bringing the mixture to a boil.
6. Once boiling, remove from heat and transfer the mixture to a baking dish. Cover tightly with aluminum foil.
7. Bake in the preheated oven for 25 minutes.
8. After 25 minutes, remove the foil and let it bake for an additional 5 minutes to allow the top to crisp slightly.
9. Remove from the oven and let it sit for 5 minutes before fluffing with a fork. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• Packed with vitamins and minerals from a variety of vegetables.

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