Baked Vegetable Rice and Noodle Pilaf Recipe

ingredients

2 teaspoons olive oil
1 onion, finely chopped
1 green bell pepper, cut into 1/2-inch squares
1/2 pound mushrooms, thinly sliced
3 ounces vermicelli noodles, broken into 2-inch lengths
1 cup long-grain rice
2 1/2 cups reduced-sodium vegetable broth
1/3 cup fresh dill, snipped
1/2 teaspoon salt
1 cup frozen peas
2 tablespoons almonds, sliced
3/4 cup cheddar cheese, shredded

directions

Preheat the oven to 350 degrees F.

In a nonstick Dutch oven or flame-proof casserole, heat the oil until hot but not smoking over medium heat. Add the onion and cook, stirring frequently, until softened, about 7 minutes.

Add the bell pepper and mushrooms and cook, stirring frequently, until the pepper is crisp-tender, about 4 minutes.

Increase the heat to high. Add the vermicelli and rice, stirring until coated. Add the broth, dill, salt and 1 cup of water. Bring to a boil.

Cover and transfer to the oven. Bake for about 17 minutes, or until the rice and noodles are tender.

Stir in the peas, almonds and Cheddar. Cover, return to the oven, and bake for about 5 minutes or until the cheese is melted and the peas are heated through.

nutrition data

Nutritional data has not been calculated yet.