Baked Rice and Vegetables in Broth

3.6
(77)
57 Reviews
3 Photos

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

Submitted by Krista B
Updated on July 14, 2022
3
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • ¾ cup uncooked long-grain rice

  • 1 tablespoon uncooked wild rice

  • ¼ cup uncooked brown rice

  • ¼ cup sliced fresh mushrooms

  • ¼ chopped fresh broccoli

  • ¼ cup chopped carrots

  • ¼ cup chopped red bell pepper

  • ¼ cup finely chopped onion

  • 1 teaspoon salt

  • 1 teaspoon dried onion flakes

  • 1 teaspoon paprika

  • ¼ teaspoon black pepper

  • 2 ½ cups vegetable broth

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.

Nutrition Facts (per serving)

210 Calories
1g Fat
44g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 210
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 877mg 38%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 5g 10%
Vitamin C 25mg 28%
Calcium 38mg 3%
Iron 2mg 12%
Potassium 186mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.