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Cheesy Baked Rice

Cheesy Baked Rice with Roasted Carrots and Parsnips

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Recipe Details

Story

Inspired by her love of Spanish paella, Chef Elana came up with this hearty baked rice highlighting two of our favorite seasonal ingredients: carrots and parsnips. White wine, smoky North African harissa, and shallots add depth to the dish, which is smothered with not one but two types of cheese: Monterey Jack and gooey mozzarella. Need a comforting bowl of goodness that still packs a veggie punch? We got you.

Tags

  • < 600 Calories
  • Vegetarian
  • Spicy

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 480
  • Protein 12g
  • Total Carb 71g
  • Total Fat 13g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • white rice
    3/4 cup
    white rice
  • vegetable stock
    8 ounces
    vegetable stock
  • parsnip
    1
    parsnip
  • carrot
    1
    carrot
  • shallot
    1
    shallot
  • garlic
    2 cloves
    garlic
  • tomato paste
    1 tablespoon
    tomato paste
  • harissa
    2 teaspoons
    harissa
  • white wine
    1/3 cup
    white wine
  • baby spinach
    1 ounce
    baby spinach
  • dried thyme
    1/4 teaspoon
    dried thyme
  • Monterey Jack cheese
    1/3 cup
    Monterey Jack cheese
  • onion powder
    1/4 teaspoon
    onion powder
  • shredded mozzarella cheese
    1/3 cup
    shredded mozzarella cheese
  • chili powder
    1/2 teaspoon
    chili powder
  • sweet paprika
    1/4 teaspoon
    sweet paprika

What You’ll Need

  • water
  • 6" small pot with lid
  • baking sheet
  • 10" medium ovenproof pan

Cooking Steps

  1. Cook Rice

    Cook Rice

    Move racks in oven to accommodate medium pan for later, then preheat oven to 425°F. In a small pot, combine rice, vegetable stock, ¼ cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer for 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Uncover, fluff rice with a fork, and set aside.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse all produce. Cut parsnip and carrot into ½-inch dice. Peel shallot and cut into ½-inch pieces. 

  3. Roast Vegetables

    Roast Vegetables

    On a baking sheet, toss whole garlic cloves, parsnip, carrot, and shallot with spice mix, 1 tablespoon olive oil, and ½ teaspoon salt. Arrange in a single layer and roast until tender, 12-15 minutes. Meanwhile, set the table or pour yourself a well-deserved glass of wine. 

  4. Season Vegetables

    Season Vegetables

    Once vegetables have roasted, remove and discard garlic cloves. Transfer roasted vegetables to a medium ovenproof pan over medium-high heat. Add tomato paste and 1 teaspoon harissa, discarding remainder or saving for another use. Cook until vegetables are coated, about 1 minute. Add white wine and cook until reduced by half, about 2 minutes more.

  5. Season Rice

    Season Rice

    Reduce heat under pan with vegetables to medium and stir in cooked rice to combine. Add spinach and stir to gently wilt, 1-2 minutes. Remove pan from heat and stir in half of cheese blend

  6. Bake and Plate Rice

    Bake and Plate Rice

    Spread rice and vegetables in an even layer and sprinkle remaining cheese blend over top. Transfer to oven and bake until cheese is bubbling, 5-10 minutes. Enjoy with a fellow cheese lover!

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