Veggie Baked Rice

Hi Ninjas ❤

I hope all you beautiful people are doing really well! I’m here to share a really simple, highly nutritious recipe with you all today!

This one is for a vegetarian baked (brown) rice dish which is full of flavour and nourishing ingredients that fill you up and make you feel great! Loaded with fibre, plant and dairy protein, complex carbs that keep you fuller for longer and a lot of flavour – what’s not to love?

There are many ways to make this. I tried a method using my left over veggie broth and it turned out really well!

As you may have seen, I recently published a blog post about how to cook the perfect chickpeas. Once you’re done, you’re left with a lovely broth; that’s what I used to cook the rice.

It added tons of flavor and cooked really nicely, however, if you don’t have fresh broth at home, you could easily swap it out for a store bought veggie stock or stock pots / cubes added to water.

If you’re interested in making your own, and cooking the perfect chickpea in the meantime, here’s the blog post I’m taking about: https://holisticnutritionninja.com/2020/02/13/the-best-cooked-chickpeas/

So let’s get cooking before I drone on for ages.

Ingredients:

300g brown rice

1 litre Veggie stock

1 cup cooked chickpeas

2 handfuls broccolini

2 Onions – chopped

2 cloves Garlic – chopped

200 fresh iricotta

1 egg

1 tablespoon olive oil

Method:

Add 1 tablespoon olive oil to a large pot on medium heat and add you chopped onions. Cook for a couple of minutes and then add garlic (garlic burns quickly so add only after onion is tender). Cook together for an additional minute or so and then add your brown rice to the same pan. Cook together in the oil with onions and garlic for two minutes or so then add your veggie stock.

Add broccoini and chickpeas to your pot. Cook together over medium heat until liquid is absorbed the remove from heat.

At this point, the rice should still be a bit tough since it’s going in the over.

Now, your egg and ricotta together.

Once the rice has cooled, add your ricotta-egg mixture to the rice and transfer to an oven-safe dish. Top with cheese of choice and bake for 15 – 20 minutes at 180 degrees Celsius until golden brown and delicious.

That’s it from me for today – make sure you ‘follow’ the blog to receive an email every time I post :~)

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If you have any questions or requests for future blog posts, please leave them in the comment section below. Don’t forget to click on the ‘follow’ button below to stay updated on all the content I share here. Also, I do share a TON of recipes over on my facebook and instagram pages – @holisticnutritionninja

As always, if you do try them out, please let me know 🙂

Thank you for taking the time to be here and read this ❤

Until my next post, be well xXx

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