Skip to main content New this month
Get the Allrecipes magazine

Baked Rice and Vegetables in Broth

Rated as 3.62 out of 5 Stars

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

Ingredients

45 m servings 210 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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; 1 g fat; 44.3 g carbohydrates; 5.1 g protein; 0 mg cholesterol; 877 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 58
  1. 78 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Note from the author -- This recipe was meant for young children who had a difficult time eating vegetables that were not mushy. When I cook this for adults, I add vegetables towards the end.

Most helpful critical review

although this tastes good, the rice was completely uncooked after 1/2 hr! and so i continued to bake it, for 40 mins extra, until the veggies were BURNT and the rice was STILL not cooked.. so i ...

Most helpful
Most positive
Least positive
Newest

although this tastes good, the rice was completely uncooked after 1/2 hr! and so i continued to bake it, for 40 mins extra, until the veggies were BURNT and the rice was STILL not cooked.. so i ...

Note from the author -- This recipe was meant for young children who had a difficult time eating vegetables that were not mushy. When I cook this for adults, I add vegetables towards the end.

This was very very yummy! I added more that the 1/4c of vege's though (more like 1/2 c each) and a left over chicken breast that I cubed up and threw in. The grocery store was out of vege stoc...

This recipe is really easy to put together. Use any vegetables that you have - broccoli, squash, peppers, etc. You can do everything the night before. I used chicken stock because that's what...

Very good. We added more vegetables than the recipe states. The rice took an additional 20 minutes or so to cook though.

I did like other reviewers suggested and used frozen veggies which I added halfway through cooking and it worked great. This dish has such a great flavor. I used Zataran's wild rice which alread...

Not 15 minutes prep time with out a food processor. A food processor is a definite must so that you don't have to chop everything by hand. It was a bit bland, I added some minced garlic and ...

I thought this was a tasty way to make rice. I put in way more veggies than stated, and added them later, after the rice had started to cook (so they wouldn't get too mushyI I also added fresh...

I took the easy road to all of this. I was cooking for 2 adults (and MAYBE a toddler if she eats it, and she did!) so I used 2 boxes of Lipton seasoned wild rice, 1 14oz can of broth. I also use...