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 1800 C
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