Vegetarian Rice And Coconut Bake Recipe

About this recipe

This hearty vegetarian rice bake combines tender celery, mushrooms, and a creamy sauce for a comforting dinner. Perfect for those seeking a simple yet satisfying meal solution.

Ingredients

• 1 stick Organic Celery Stick
• 850G Riseria Campanini 3 Cereals Rice, 850G
• - Cooks & Co Sliced Mushrooms
• 400G Natco Rich & Creamy Coconut Milk, 400G
• 100 Ml X 2 Fundodai Soy Sauce Set, 100Ml X 2

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a medium pot, cook 2 cups of chopped celery in 3 cups of water over medium heat until partially tender, about 5 minutes. Do not drain the water.
3. 3. In a 3 to 4-quart casserole dish, combine 2 cups of uncooked rice, 1 can of coconut milk, 1 cup of sliced mushrooms, and 4 tablespoons of soy sauce. Mix well.
4. 4. Add the partially cooked celery along with all the cooking water to the casserole dish. Stir to combine.
5. 5. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for about 45 minutes, or until the rice is fully cooked and tender.
6. 6. Check the dish halfway through baking and add a little more water if needed to keep the rice moist.
7. 7. Once done, remove from the oven and let it rest for 5 minutes before serving. Pass extra soy sauce at the table if desired.