Creamy Baked Lemon & Dill Rice

This baked rice dish is inspired by risotto but comes together with no fuss in just one baking dish. The lemon dill dressing gives the dish a seafood-like flavour, and the buttery cannellini beans add a lovely creamy texture to this hearty meal.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F (200°C) using top and bottom heating (not fan-assisted/convection).
2. 2Add all the traybake ingredients to a large baking dish.
3. 3Combine the water and bouillon cubes in a pitcher and stir to dissolve. Then pour into the baking dish and stir well.
4. 4Tightly 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. 5Combine the dressing ingredients in a small bowl.
6. 6When the dish is done baking, remove the bay leaves, pour the dressing over the rice, and stir.
7. 7Add more salt and pepper to taste, garnish with pine nuts and lemon slices on the side. Enjoy!