Baked rice
This recipe is as easy as throwing everything into a pan- uncooked rice, stock, coconut water, herbs and whack it into the oven.
Servings 8 people
Equipment
- 1 cast iron pot or a casserole
Ingredients
- 3 cups long grain rice
- 3 cups stock (vegetable, chicken or beef)
- 2 cups coconut water
- 2 tsp curry powder
- 1 tsp black pepper
- ½ tsp salt
- 3 garlic cloves
- 4 bay leaves
- 1 sprig of thyme
- 2 cups water (use only if all the liquid in your rice dries off and it is still uncooked)
Sauteed vegetables
- 2 tbsp vegetable oil
- 1½ cup diced carrots
- 1 cup diced green beans
- ½ cup diced onions
- 1 cup mu-err or wild ear mushrooms
- ½ tsp salt
- 1 tsp vegetable seasoning
Instructions
- In a cast iron pot with a lid, add washed rice, stock, coconut water, curry powder, black pepper, salt, garlic, bay leaves and thyme.Mix everything together.
- For a faster bake: Place in the oven with lid off and bake at 200°c for 15 minutes. Then cover and bake for another 10 minutes. Add water in intervals if the liquid has been absorbed and it is still uncooked.
- For a slower bake: Place in the oven with lid on and bake for 40 minutes. Add water in intervals if the liquid has been absorbed and it is still uncooked.
Preparing vegetables:
- While rice is baking, add oil to a hot skillet. Then add all vegetables, salt and seasoning. Toss for 5 minutes on high heat. Make sure to not let it overcook.
- Add vegetables to cook rice, mix to incorporate.
- Enjoyyy.