Rice and Veggie Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 179.6
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 35.6 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 4.0 g
- Protein: 2.6 g
View full nutritional breakdown of Rice and Veggie Bake calories by ingredient
Introduction
Good winter dish. Throw in other root veggies that are seasonal Good winter dish. Throw in other root veggies that are seasonalNumber of Servings: 8
Ingredients
-
White Rice, long grain, 1 cup
Onions, raw, 1/2 cup, chopped
Garlic, 2 cloves, diced
Olive Oil, 2 tbsp.
Barley, pearled, 1 cup
Sweet potatoes, 2 cups, diced
Parsnips, 1 cup, diced
Carrots, 1 cup, diced
Apple juice, unsweetened, 2 cups (or cider)
Water, tap, 2 cups (or broth)
Directions
Cook rice (follow instructions on rice package, since it will vary on type)
In the olive oil, cook the onions and garlic.
In a 9x13" baking pan, mix together the cooked rice, onions, garlic and pearl barley.
Over top of the grains, Layer the carrots, parsnips, and sweet potatoes. Pour on top the apple juice and water.
Cover pan in aluminum foil, and bake for one hour at 375 degrees.
Number of Servings: 8
Recipe submitted by SparkPeople user PEGASAURUS.
In the olive oil, cook the onions and garlic.
In a 9x13" baking pan, mix together the cooked rice, onions, garlic and pearl barley.
Over top of the grains, Layer the carrots, parsnips, and sweet potatoes. Pour on top the apple juice and water.
Cover pan in aluminum foil, and bake for one hour at 375 degrees.
Number of Servings: 8
Recipe submitted by SparkPeople user PEGASAURUS.