Lenten rice

Oven-baked vegetable rice - a simple, quick, and delicious recipe

Preparation time: 20 minutes
Baking time: 35-40 minutes
Total time: 60 minutes
Number of servings: 4

The joy of cooking during fasting is not only measured by the absence of animal-derived ingredients but also by the richness of flavors you can create with simple ingredients. This oven-baked vegetable rice recipe is not only easy to prepare but also full of flavor, offering you a healthy and hearty dish.

Ingredients:
- 300 g of rice (preferably long-grain rice)
- 500 ml vegetable broth (you can use broth from vegetable concentrate - vegeta)
- 1 small zucchini
- 1 medium eggplant
- 100-150 g of onion
- 150 g of mushrooms (preferably champignon)
- 2-3 garlic cloves
- 2-3 tomatoes (diced)
- 1 medium carrot (whole)
- 1 bell pepper (any color)
- 20 ml white wine (optional)
- Olive oil (or vegetable margarine)
- Salt, pepper, sweet paprika
- Green lettuce leaves (for plating)
- Dried thyme (optional for extra flavor)

Preparation:
1. Start by washing the rice well under a stream of cold water, then drain it. This step is essential to remove excess starch, which will prevent the rice from sticking together.
2. In a deep pan, heat a few tablespoons of olive oil and sauté the finely chopped onion until transparent, about 3-4 minutes.
3. Add the drained rice to the pan and mix well to coat it with oil and sauté it slightly for 1-2 minutes. This step will enhance the rice's flavor.
4. Meanwhile, in a separate pot, bring the vegetable broth with concentrate to a boil. When it starts boiling, pour the hot broth over the sautéed rice. Cover the pan with a lid and let it simmer over medium heat for 10 minutes.
5. After 10 minutes, add salt, pepper, and if desired, the 20 ml of white wine and thyme. Gently stir, then transfer the rice to a heat-resistant dish. Cover with aluminum foil and bake at 180°C for 15-20 minutes. Check if the rice is cooked; if not, let it sit for a few more minutes.

Preparing the vegetables:
1. While the rice is in the oven, prepare the vegetables. Cut the eggplant and bell pepper into cubes. You can leave the zucchini whole or cut it in half, depending on your preference.
2. In a pan, sauté the eggplant and bell pepper in a little oil until soft, about 5-7 minutes. Add the chopped zucchini and mushrooms, and continue to sauté.
3. Near the end, add the finely chopped garlic, thyme, and a pinch of paprika to intensify the flavors. Let it sauté for another 2-3 minutes.

Plating:
1. Boil the whole carrot in salted water until soft, then sauté it in 20-30 g of butter for a richer taste.
2. On a plate, place a few green lettuce leaves, put the rice in the middle, and arrange the sautéed vegetables around it. Place the boiled carrot on top of the rice and garnish with whole or halved cherry tomatoes.

Serving suggestion:
For a touch of finesse, you can add grated parmesan or liquid cream if it's not a fasting recipe. This oven-baked vegetable rice recipe is not just a nourishing main dish but also an explosion of colors and flavors, perfect for a family meal or for your guests. Enjoy your meal!

 Ingredients: 300 g of rice, 500 ml vegetable broth (with vegeta) 1 zucchini 1 eggplant 100-150 g of onion 150 g of mushrooms 2-3 cloves of garlic 2-3 chopped tomatoes 1 carrot, For dressing: 4-5 cherry tomatoes Green salad 1 bell pepper, 20 ml white wine oil, salt, paprika, vegetable margarine

 Tags:  rice vegetable soup garlic fasting rice