Coconut Turmeric Rice One-Tray-Bake

turmeric coconut rice bake.JPG

I have been thinking about dong something along these lines ever since I made that aubergine chicken one-tray-bake a few weeks ago and this is pretty damn tasty!  You have this beautifully golden coloured rice from the turmeric and then the sweetness from the shallots dotted around.  You could swap the squash for thinly sliced carrots or sweet potato.  You just need to make sure that the veg is cut finely so that it cooks though properly.  

GF/DF/V

Serves 4

Ingredients:

200g basmati rice

5 garlic cloves, gently crushed so they stay intact

2 banana shallots, finely sliced

100g baby corn, sliced lengthways

300g butternut squash, diced into small chunks

1 spring onion, thinly sliced

1/2 tsp dried chilli flakes, (optional)

2 tsp cumin powder

2 tsp turmeric powder

1 tsp coriander powder

2 tsp caraway seeds

300ml coconut milk, hot with half a vegetable stock cube mixed in

2 tsp sea salt

lots of black pepper

2 tbsp sunflower oil for greasing the baking tray

Preheat the oven to 200 degrees and start heating up the coconut milk and stock cube together in a saucepan.  Prep all of the other vegetables and grease a baking tray (I used a 18cm by 18cm tray) with the sunflower oil.  Rinse rice in cold running water for at least a minute which will stop the rice from sticking together.  Then add rice into the tray along with everything else, saving the hot coconut milk for pouring over last.  There should be at least 1-2cm gap from the top of the dish to avoid any spillages,  Carefully place into the oven and bake for about 40-45 minutes and the top should be golden with the rice perfectly cooked.  Don't forget to remove the whole garlics cloves!  

This is best eaten hot straight from the oven but you can definitely eat two days after too!

Nina ParkerComment