Its so much easier than standing over a stove and stirring traditional risotto recipes!
It makes a big batch and you can keep it in the fridge and just add different flavours to create a few different meals. It's also really tasty by itself served as a side.
You'll need:
2 cups arborio rice
5 cups boiling water
2 teaspoons vegetable stock powder
1 teaspoon sage
2 Tablespoons nutritional yeast
black pepper (optional)
dried parsley (to serve)
Put all ingredients in an oven proof dish. Stir well.
Cover with a lid and bake at 200C for 30 minutes.
Great flavour combinations to try:
- spinach and mushroom
- asparagus and green bean
- pumpkin and chickpea
Stir for 5 minutes until all ingredients are warmed through.
Serve :-)
Sounds almost too easy!!! Must give it a go:)
ReplyDeleteI hope you like it! I love how simple it is! I'm all for simple meals :-)
DeleteThis rice dish looks wonderfully creamy. I've never baked rice so I'll have to give it a try.
ReplyDeleteIs it okay to store for so long in the fridge? I keep reading lots of warnings about storing rice on the UK government websites... how you need to refrigerate it within an hour of cooking and use within a day or so of being cooked (otherwise you're at risk of food poisoning). I'm now a bit nervous of keeping rice for longer. Do you know what the guidelines in Australia are?
I've always heard that cooked rice should be used in 4-5 days. However with the addition of the stock (salt) I find this keeps much better than regular plain rice.
DeleteBut yes I would always definitely store whatever wasn't eaten within an hour or 2 after cooking.