Perfect Baked Rice with Herbs and Veggies
This baked rice recipe requires little prep time, but does need time to cook and bake. It’s worth the wait! The recipe is also highly adaptable: think cilantro, black beans, and cherry tomatoes for a Mexican-inspired version, or roasted red peppers, sliced kalamata olives, and feta or goat cheese for a Mediterranean style. Beans definitely make it feel more substantial; this version was mighty tasty with leftover Great Northern beans. Depending on your chosen ingredients, try adding lemon zest or balsamic vinegar for more kick.
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, minced
- 2 cloves garlic, minced
- 2 1/4 cups water
- 1 cup veggie broth (or an additional cup of water)
- 1 1/2 cups long grain brown rice, rinsed and drained (I used half brown basmati rice and half wild rice, both long grain)
- 3/4 cup roasted red pepper, chopped
- 1/3 cup grated Parmesan cheese
- 1 small bunch curly parsley, chopped
- 1 lemon, juiced
- salt and pepper