Description
An elevated weeknight dish featuring saffron-kissed rice layered with crisp-tender vegetables and a golden crust.
Ingredients
Scale
- 1 cup long-grain parboiled white rice (rinsed)
- 2 cups hot low-sodium vegetable stock
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- Pinch of saffron threads or 1/4 teaspoon turmeric (optional)
- Salt and freshly ground black pepper, to taste
- 1 red bell pepper, diced
- 1 small zucchini, diced
- 1 cup frozen peas, thawed
- 2 tablespoons fresh parsley, finely chopped
- 1/3 cup panko breadcrumbs or finely crushed crackers
- 2 tablespoons grated Parmesan (or nutritional yeast for vegan)
- 1 tablespoon unsalted butter (or olive oil for dairy-free)
- Zest of 1/2 lemon (optional)
Instructions
- Preheat the oven to 425°F (220°C). Heat the vegetable stock until simmering and keep warm.
- In an ovenproof skillet over medium-high, warm the olive oil. Add the onion and a pinch of salt; sauté until glossy and translucent, about 4 minutes. Add garlic and sauté 30 seconds until fragrant.
- Stir in smoked paprika and saffron or turmeric; add the rice and stir to coat.
- Pour in the hot stock, stir once, and bring to a gentle simmer. Scatter the diced bell pepper and zucchini over the rice. Cover tightly and transfer the skillet to the oven.
- Bake for 18–20 minutes until the rice has absorbed most of the liquid and the vegetables are tender.
- Meanwhile, combine panko, Parmesan, butter, and lemon zest. Toss until crumbs look evenly moistened.
- Remove the skillet from the oven, sprinkle the crumb mixture evenly across the top, and return to the oven for 5–7 minutes to achieve a golden, crisp crust.
- Let rest 5 minutes; sprinkle with fresh parsley and black pepper before serving.
Notes
For a vegan option, use nutritional yeast and olive oil. To retain texture when reheating, warm in the oven instead of microwaving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg