Volume 29 Issue 19 25 Jun 2020 3 Tammuz 5780

Recipe of the week

Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal. 

Baked Veggie Rice
From the kitchen of Jemma and Cooper Adler

Ingredients

2 cups of uncooked medium grain rice
1/4 cup oil
1 packet French (brown) onion soup
2-3 tbsp soy sauce
1 red capsicum, thinly sliced in strips
250g tin water chestnuts, save liquid
1 tin sliced mushrooms, save liquid (can also use fresh)
1 tin corn kernels, save liquid
3-4 sliced zucchinis
3 1/4 cups liquid (from tins of vegetables and topped up with liquid vegetable stock)
1/2 cup peas (fresh or frozen)

Directions

Preheat oven to 180C
Place uncooked rice into baking dish (with a lid)
In a separate bowl mix all other ingredients together, then pour over rice
Cover with lid and bake for around an hour, or until the liquid is absorbed and the rice is fluffy

Serves 4 

You can order the Emanuel School Community Cookbook, The Family Meal by contacting rubykb@gmail.com