Baked Rice and Vegetables in Broth

Baked Rice and Vegetables in Broth

57 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Krista B
Recipe by  Krista B

“Great for meals with vegetarians and meat eaters. The brown rice offers a surprising nut taste to this meal.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a 9 x 13 inch baking dish combine white rice, wild rice, brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, onion flakes, paprika, black pepper and broth. Mix well; cover.
  3. Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking.

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Reviews (57)

Rate This Recipe
lainey
31

lainey

although this tastes good, the rice was completely uncooked after 1/2 hr! and so i continued to bake it, for 40 mins extra, until the veggies were BURNT and the rice was STILL not cooked.. so i would advise people to bake the rice for 25 mins first, then add in the veggies for the next 30 - 40 mins.

KRISTA BB
28

KRISTA BB

Note from the author -- This recipe was meant for young children who had a difficult time eating vegetables that were not mushy. When I cook this for adults, I add vegetables towards the end.

CONNIE STELLE
23

CONNIE STELLE

This was very very yummy! I added more that the 1/4c of vege's though (more like 1/2 c each) and a left over chicken breast that I cubed up and threw in. The grocery store was out of vege stock so I added Fat free chicken broth (about 2 2/3 c since there were more vege's) I cooked it for about 45 min's stiring once or twice. I have two small children and they helped cut up the vege's and both of them really liked it. Great way to eat 4 different vege's in one sitting! I WILL be making this one over and over! Defenatly worth the time to cut up the vege's~!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 210 cal
  • 10%
  • Fat
  • 1 g
  • 2%
  • Carbs
  • 44.3 g
  • 14%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 877 mg
  • 35%

Based on a 2,000 calorie diet

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