Arroz cremoso al horno con limón y eneldo

Ingredientes

• 5 medium tomato
• 1 medium leek
• 2 garlic clove
• 1 medium onion
• 1 1/2 cup short-grain white rice
• 1 1/2 cup cooked cannellini beans
• 1/3 cup nutritional yeast flakes
• 2 bay leaf
• 1 Tbsp olive oil
• 1 tsp chili flakes
• 1 tsp dried dill
• 3 cup boiling water
• 2 vegetable bouillon cube
• 1 cup fresh dill
• 2 Tbsp olive oil
• 1/2 lemon
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 cup toasted pine nuts
• 1/2 lemon

Preparación

1. 1

   Preheat the oven to 400°F (200°C) using top and bottom heating (not fan-assisted/convection).

2. 2

   Add all the traybake ingredients to a large baking dish.

3. 3

   Combine the water and bouillon cubes in a pitcher and stir to dissolve. Then pour into the baking dish and stir well.

4. 4

   Tightly cover the dish with a lid or foil and bake in the oven on the center rack for 1 hour, or until the rice is al dente (stir once halfway). If the liquid has been absorbed and the rice is still too firm, add a splash more vegetable broth or water and continue to bake.

5. 5

   Combine the dressing ingredients in a small bowl.

6. 6

   When the dish is done baking, remove the bay leaves, pour the dressing over the rice, and stir.

7. 7

   Add more salt and pepper to taste, garnish with pine nuts and lemon slices on the side. Enjoy!