This is one of those meals that you will be making again and again. It is so unbelievably effort-free, plus it’s quick and easy to whip. It’s great for using up any leftover veggies in the fridge, and you can mix and match it depending on what you and your family like. The pesto in this recipe is our nut-free pesto, which you can find here.
Enjoy!
One Pan Veggie Pesto Rice Bake
Ingredients
- 200 g brown rice (rinsed)
- 1 x 400g can of chickpeas (drained and rinsed)
- 250 g cherry tomatoes (quartered)
- 150 g butternut squash (diced)
- 1/2 capsicum (finely diced)
- 1 bunch broccolini (chopped; sub with 1/2 a head of broccoli)
- 70 g peas
- 3 tbsp basil pesto (we used our nut free recipe)
- 400 ml vegetable stock (low salt)
- 50 g vegan cheese (grated)
- 40 g breadcrumbs
Instructions
- Preheat the oven to 180c/350f.
- Prep and chop the veggies and rinse the rice and chickpeas.
- Add everything (except the cheese and breadcrumbs) to a large ovenproof dish and stir to combine.
- Sprinkle over the cheese and breadcrumbs (optional spray of olive oil to help brown the crumbs).
- Cover with a large tray or foil and bake covered for 45 minutes.
- Remove the cover and increase heat to 200c/390f and cook for a further 10 minutes to lightly brown the top.
- Remove from the oven and leave to cool for 15-20 minutes. This allows the rice to absorb any leftover liquid and cools it down to safe eating temperature for little ones.
- Enjoy!
Storage
Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.Notes
This is suitable from 6 months - but make sure to flatten the peas and chickpeas for babies under 18 months, and mash everything together before serving to babies 6-9 months (this has a sauce so it tends to hold together well).
Nutrition - Per Serving
Serving: 1g | Calories: 389kcal | Carbohydrates: 64g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 762mg | Potassium: 497mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6160IU | Vitamin C: 87mg | Calcium: 129mg | Iron: 3mg
Did you make this recipe?
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4 Comments
Thankyou for this lovely recipe. We’ve enjoyed it and so have our grandchildren. Looking forward to more beautiful recipes 😊😊🌼
I’m so happy to hear your family got to enjoy it with you! Thank you for this x
This is so yummy! But every time I make it the rice takes forever to cook. I’ve had to cook it for 45 mins then another 25ish mins to get it cooked through. What am I doing wrong?!
Hmm it is hard to know – are you covering the dish to keep the steam in? And also are you using the metric measures? Brown rice usually takes that bit longer to cook, but I would guess it is a steam issue here