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Herby paneer baked rice

Herby paneer baked rice served on a plate

Herby paneer baked rice

Name: Herby paneer baked rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 150g basmati rice; 1 tbsp rapeseed oil; 400ml hot vegetable stock; ½ small pack of parsley finely chopped; ½ lemon zested and juiced; 65g paneer cut into 1½ cm cubes; 100g mange tout halved lengthways; 100g frozen peas

Liberty Mendez

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Serves 2

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 2.2 out of 5.9 ratingsRate

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Throw together basmati rice, paneer, mangetout and peas to make this quick and easy veggie dinner for two. It's a great choice for busy weeknights

Egg-free

High-fibre

Low sugar

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g basmati rice
1 tbsp rapeseed oil
400ml hot vegetable stock
½ small pack of parsley

finely chopped
½ lemon

zested and juiced
65g paneer

cut into 1½ cm cubes
100g mange tout

halved lengthways
100g frozen peas

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Nutrition: Per serving

kcal491
fat16g
saturates6g
carbs63g
sugars6g

low
fibre7g

high
protein20g
salt0.55g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Tip the rice and rapeseed oil into a medium casserole dish (around 25 x 20cm), season and mix to coat the rice in the oil. Add the stock, most of the parsley, most of the lemon zest and all the juice, stir together and season.
step 2

Dot the paneer cubes all over the top of the rice and bake for 20 mins until the rice is very nearly cooked and the paneer is beginning to turn golden on top. Mix through the mange tout and peas, then put back in the oven for 5-7 mins until the veg is cooked but still bright in colour. Sprinkle over the reserved parsley and lemon zest.

Recipe from Good Food magazine, April 2022

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A star rating of 2.2 out of 5.9 ratings

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