Yes, you read that right, Chef! Instead of the traditional stove-boil-steam method, here’s a creative alternative to make savoury rice. Dotted with onions and bell peppers and NOMU Italian Rub, basmati rice is baked until fluffy. Spoon over the mouthwatering medley of cranberries, walnuts, crispy lentils, and lemon juice, and finish with a minty lemon-infused macadamia yoghurt.
Savoury Baked Rice
Savoury Baked Rice
with a bell pepper & walnut salsa
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Buttanut Macadamia Nut Yoghurt
- Cranberry & Nut Mix
- Fresh Mint
- Lemon Juice
- NOMU Italian Rub
- Onion
- Onions
- Piquanté Peppers
- Tinned Lentils
- Vegetable Stock Sachet
- Vegetable Stock Sachets
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Tinfoil
TOAST UNTIL GOLDEN
Preheat the oven to 200°C and boil the kettle. Place the cranberry & nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
READY THE RICE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion and the bell pepper until caramelised, 10-12 minutes (shifting occasionally). In the final 5 minutes, add the NOMU rub and fry until fragrant. Remove from the heat and mix through the rice, ½ the [1]|#7DA0D7 stock sachet and 200ml [400ml]|#7DA0D7 of salted water. Place into an oven-proof dish and top with the mint. Reserve one sprig to the side. Cover the dish with tinfoil and bake in the hot oven until the rice is fluffy and the liquid has been absorbed, 15-20 minutes.
LEKKER LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 12-15 minutes. Remove from the pan and season. Set aside.
MINTY YOGHURT
Pick the leaves from the remaining mint sprig and roughly chop. In a small bowl, combine the mint, the macadamia yoghurt, the lemon juice (to taste), and seasoning. Set aside.
ALL TOGETHER NOW
Drain and roughly chop the sweet peppers. In a bowl, toss together the peppers, the cranberry & nut mixture, the lentils, a drizzle of olive oil, and seasoning. Set aside.
A TASTE TRIUMPH
Serve up the steaming baked rice and scatter with the nut salsa. Drizzle over the minty macadamia yoghurt.
Onion - 1
Cranberry & Nut Mix - 35g
Bell Pepper - 1
NOMU Italian Rub - 10ml
White Basmati Rice - 100ml
Vegetable Stock Sachet - 1
Fresh Mint - 3g
Tinned Lentils - 120g
Buttanut Macadamia Nut Yoghurt - 50ml
Lemon Juice - 10ml
Piquanté Peppers - 30g
TOAST UNTIL GOLDEN
Preheat the oven to 200°C and boil the kettle. Place the cranberry & nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
READY THE RICE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion and the bell pepper until caramelised, 10-12 minutes (shifting occasionally). In the final 5 minutes, add the NOMU rub and fry until fragrant. Remove from the heat and mix through the rice, ½ the [1]|#7DA0D7 stock sachet and 200ml [400ml]|#7DA0D7 of salted water. Place into an oven-proof dish and top with the mint. Reserve one sprig to the side. Cover the dish with tinfoil and bake in the hot oven until the rice is fluffy and the liquid has been absorbed, 15-20 minutes.
LEKKER LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 12-15 minutes. Remove from the pan and season. Set aside.
MINTY YOGHURT
Pick the leaves from the remaining mint sprig and roughly chop. In a small bowl, combine the mint, the macadamia yoghurt, the lemon juice (to taste), and seasoning. Set aside.
ALL TOGETHER NOW
Drain and roughly chop the sweet peppers. In a bowl, toss together the peppers, the cranberry & nut mixture, the lentils, a drizzle of olive oil, and seasoning. Set aside.
A TASTE TRIUMPH
Serve up the steaming baked rice and scatter with the nut salsa. Drizzle over the minty macadamia yoghurt.
Onion - 1
Cranberry & Nut Mix - 70g
Bell Pepper - 1
NOMU Italian Rub - 20ml
White Basmati Rice - 200ml
Vegetable Stock Sachet - 1
Fresh Mint - 5g
Tinned Lentils - 240g
Buttanut Macadamia Nut Yoghurt - 100ml
Lemon Juice - 20ml
Piquanté Peppers - 60g
TOAST UNTIL GOLDEN
Preheat the oven to 200°C and boil the kettle. Place the cranberry & nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
READY THE RICE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion and the bell pepper until caramelised, 12-15 minutes (shifting occasionally). In the final 5 minutes, add the NOMU rub and until fragrant. Remove from the heat and mix through the rice, 1½ [2]|#7DA0D7 stock sachets and 600ml [800ml]|#7DA0D7 of salted water. Place into an oven-proof dish and top with the mint. Reserve one sprig to the side. Cover the dish with tinfoil and bake in the hot oven until the rice is fluffy and the liquid has been absorbed, 20-25 minutes.
LEKKER LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 12-15 minutes. Remove from the pan and season. Set aside.
MINTY YOGHURT
Pick the leaves from the remaining mint sprig and roughly chop. In a small bowl, combine the mint, the macadamia yoghurt, the lemon juice (to taste), and seasoning. Set aside.
ALL TOGETHER NOW
Drain and roughly chop the sweet peppers. In a bowl, toss together the peppers, the cranberry & nut mixture, the lentils, a drizzle of olive oil, and seasoning. Set aside.
A TASTE TRIUMPH
Serve up the steaming baked rice and scatter with the nut salsa. Drizzle over the minty macadamia yoghurt.
Onions - 2
Cranberry & Nut Mix - 105g
Bell Peppers - 2
NOMU Italian Rub - 30ml
White Basmati Rice - 300ml
Vegetable Stock Sachets - 2
Fresh Mint - 8g
Tinned Lentils - 360g
Buttanut Macadamia Nut Yoghurt - 150ml
Lemon Juice - 30ml
Piquanté Peppers - 90g
TOAST UNTIL GOLDEN
Preheat the oven to 200°C and boil the kettle. Place the cranberry & nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
READY THE RICE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion and the bell pepper until caramelised, 12-15 minutes (shifting occasionally). In the final 5 minutes, add the NOMU rub and until fragrant. Remove from the heat and mix through the rice, 1½ [2]|#7DA0D7 stock sachets and 600ml [800ml]|#7DA0D7 of salted water. Place into an oven-proof dish and top with the mint. Reserve one sprig to the side. Cover the dish with tinfoil and bake in the hot oven until the rice is fluffy and the liquid has been absorbed, 20-25 minutes.
LEKKER LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 12-15 minutes. Remove from the pan and season. Set aside.
MINTY YOGHURT
Pick the leaves from the remaining mint sprig and roughly chop. In a small bowl, combine the mint, the macadamia yoghurt, the lemon juice (to taste), and seasoning. Set aside.
ALL TOGETHER NOW
Drain and roughly chop the sweet peppers. In a bowl, toss together the peppers, the cranberry & nut mixture, the lentils, a drizzle of olive oil, and seasoning. Set aside.
A TASTE TRIUMPH
Serve up the steaming baked rice and scatter with the nut salsa. Drizzle over the minty macadamia yoghurt.
Onions - 2
Cranberry & Nut Mix - 140g
Bell Peppers - 2
NOMU Italian Rub - 40ml
White Basmati Rice - 400ml
Vegetable Stock Sachets - 2
Fresh Mint - 10g
Tinned Lentils - 480g
Buttanut Macadamia Nut Yoghurt - 200ml
Lemon Juice - 40ml
Piquanté Peppers - 120g
Frequently Asked Questions
What is the preparation time for Savoury Baked Rice?
The preparation time for Savoury Baked Rice with a bell pepper & walnut salsa is between 30 and 45 minutes.
What is the total time required to make Savoury Baked Rice with a bell pepper & walnut salsa?
The total time required to make Savoury Baked Rice with a bell pepper & walnut salsa is between 40 and 55 minutes.
How many servings does Savoury Baked Rice provide?
4 servings
What are the main ingredients in Savoury Baked Rice?
Bell Pepper, Bell Peppers, Buttanut Macadamia Nut Yoghurt, Cranberry & Nut Mix, Fresh Mint, Lemon Juice, NOMU Italian Rub, Onion, Onions, Piquanté Peppers, Tinned Lentils, Vegetable Stock Sachet, Vegetable Stock Sachets, White Basmati Rice
What is the nutritional information of Savoury Baked Rice?
Calories: 1015, Carbs: 174 grams, Fat: grams, Protein: 37.4 grams, Sugar: 29.7 grams, Salt: 1090 grams
How do I prepare Savoury Baked Rice?
MINTY YOGHURT: Pick the leaves from the remaining mint sprig and roughly chop. In a small bowl, combine the mint, the macadamia yoghurt, the lemon juice (to taste), and seasoning. Set aside. READY THE RICE: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion and the bell pepper until caramelised, 10-12 minutes (shifting occasionally). In the final 5 minutes, add the NOMU rub and fry until fragrant. Remove from the heat and mix through the rice, ½ the [1]|#7DA0D7 stock sachet and 200ml [400ml]|#7DA0D7 of salted water. Place into an oven-proof dish and top with the mint. Reserve one sprig to the side. Cover the dish with tinfoil and bake in the hot oven until the rice is fluffy and the liquid has been absorbed, 15-20 minutes. TOAST UNTIL GOLDEN: Preheat the oven to 200°C and boil the kettle. Place the cranberry & nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. LEKKER LENTILS: Return the pan to medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 12-15 minutes. Remove from the pan and season. Set aside. ALL TOGETHER NOW: Drain and roughly chop the sweet peppers. In a bowl, toss together the peppers, the cranberry & nut mixture, the lentils, a drizzle of olive oil, and seasoning. Set aside. A TASTE TRIUMPH: Serve up the steaming baked rice and scatter with the nut salsa. Drizzle over the minty macadamia yoghurt.
What should be prepared from my kitchen to make Savoury Baked Rice?
Bell Pepper, Bell Peppers, Buttanut Macadamia Nut Yoghurt, Cranberry & Nut Mix, Fresh Mint, Lemon Juice, NOMU Italian Rub, Onion, Onions, Piquanté Peppers, Tinned Lentils, Vegetable Stock Sachet, Vegetable Stock Sachets, White Basmati Rice
How many calories does Savoury Baked Rice have?
1015 calories
How much fat content does Savoury Baked Rice have?
grams
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