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Oven Baked Rice With Carrots
Rice is usually cooked on the cooktop, and while some people think it’s the easiest way to make it, that’s not exactly true. There’s an easier way to cook rice: by using the oven, of course. Oven-baked rice is almost impossible to mess up — the grains bake evenly, the rice comes out airy, and the grains separate perfectly. You don’t even need to check on it — just let the oven do its thing.
Mix it gently, and you’ll see what I mean by separated rice.
3 Servings
Ingredients:
1 cup basmati rice
2 cups boiling water
3 carrots, diced
1 medium sweet potato, diced (optional)
1 cup finely chopped parsley
4 cloves garlic, sliced
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Preparation:
1. Preheat oven to 180 degrees.
2. Place all ingredients in a baking dish, mix and cover with foil, bake for about an hour, then leave covered for another 15 minutes.
