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).