Sundried Tomato Baked Rice

A guaranteed way to achieve fluffy rice.

INGREDIENTS

• 180g dry weight basmati rice

• 2 cups of boiling water

• 100g sundried tomato pesto

• 1 tsp of each black pepper and salt

• 3/4 tsp turmeric

• 1 Tbsp olive oil

• 2-3 cups of vegetables, roughly chopped - we’ve used carrot, zucchini, red onion, and capsicum. Works great with anything that you need to use from the fridge!

• 1/2 cup chopped parsley

Yoghurt Sauce:

• 200g Anchor Protein Plus natural yoghurt

• 3 Tbsp lemon juice

• Rind from one small lemon, grated

• Salt and pepper, to taste

• 2 Tbsp parsley, diced

METHOD

1. Preheat oven to 200 degrees.

2. In a baking dish, combine the rice, boiling water, pesto, pepper, salt, and turmeric. Stir well to mix. Cover tightly with tin foil to trap the steam. Bake for 30 minutes.

3. While the rice is baking, heat olive oil in a pan over high heat. Add the vegetables and cook until charred, stirring occasionally. Remove from heat and set aside.

4. After 30-minutes remove the rice from the oven and cover with the vegetables. Leave uncovered and bake for another 15-minutes or until the fluid is absorbed.

5. While the rice is finishing, mix the yoghurt, lemon juice, lemon zest, salt, pepper, and parsley in a small bowl. Set aside.

6. Once the rice is cooked, remove it from the oven and fluff it with a fork. Stir in the chopped parsley for extra freshness.

7. Serve the baked rice with a generous dollop of the yoghurt sauce on top or on the side.

For a complete meal, add your choice of protein, like grilled steak or our delicious Garlic Prawns.

Serves Four.

Nutritional Information: per serving (without the added protein)

Calories: 395kcal

Protein: 14g

Fat: 14g

Carbohydrate: 54g

If you liked this recipe, be sure to check out our new recipe book (Protein Know How) HERE