Savory Chicken And Vegetable Rice Bake Recipe

About this recipe

A hearty and gluten-free dinner featuring tender chicken, aromatic vegetables, and fluffy rice, all baked together for a comforting meal.

Ingredients

• 25 g Parsley
• 200 g Orange Carrot (Gajar)
• 100 g Celery Stalk
• 100 g Sambar Onion Peeled
• 1 Ltr Sarwar Salad Oil
• 50 g Zoff Premium Indian Bay Leaf
• 1 kg Tata Plus Iron Health, Double Fortified Salt
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a Dutch oven over medium heat, heat 2 tbsp of salad oil. Add 3 chopped carrots, 2 diced celery stalks, and 2 diced onions. Cook for about 10 minutes until softened.
3. 3. Remove the cooked vegetables to a bowl. In the same pan, add 5 sprigs of parsley, 1 bay leaf, 1 1/2 tsp salt, and 6 cups of water. Stir to combine and bring to a boil.
4. 4. Reduce the heat to low, cover, and simmer for 20 minutes.
5. 5. Remove the tempeh to a separate bowl and let it cool for about 15 minutes. Once cooled, cut the tempeh into bite-sized pieces.
6. 6. While the tempeh is cooling, add the cooked vegetables and 1 cup of rice to the broth in the Dutch oven. Stir well and bring the mixture to a boil.
7. 7. Reduce the heat to low, cover, and simmer for 30 minutes or until the rice and vegetables are tender.
8. 8. Add the tempeh pieces back to the Dutch oven and heat the mixture to boiling.
9. 9. Remove and discard the parsley and bay leaf. Serve hot and enjoy your savory tempeh and vegetable rice bake.