Name: Creamy Baked Lemon Dill Rice
Prep time: 24 min
Cook time: 56 min
Total time: 80 min
Yield: 4 servings
Ingredients: 5 null medium tomatoes (chopped); 1 null medium leek (chopped); 2 null garlic cloves (minced); 1 null medium onion ( finely chopped); 1.5 cup short-grain white rice; 1.5 cup cooked cannellini beans; 0.33 cup nutritional yeast flakes; 2 null bay leaves; 1 tbsp olive oil; 1 tsp chili flakes (or less for less spicy); 1 tsp dried dill ((optional)); 3 cup boiling water; 2 null vegetable bouillon cubes; 1 cup fresh dill (minced); 2 tbsp olive oil; 0.5 null lemon (juiced); 0.5 tsp salt; 0.25 tsp ground black pepper; 0.25 cup toasted pine nuts; 0.5 null lemon (cut into wedges)

Instructions

Show units in method

1

Preheat the oven to 400°F (200°C). Add all the traybake ingredients: tomatoes (5 medium), leek (1 medium), cloves (2 garlic), onion (1 medium), short-grain white rice (1.5 cups), cooked cannellini beans (1.5 cups), nutritional yeast flakes (0.33 cup), leaves (2 bay), olive oil (1 tbsp), chili flakes (1 tsp), and dried dill (1 tsp) to a large baking dish.
2

Combine boiling water (3 cups) and bouillon cubes (2 vegetable) in a pitcher and stir to dissolve. Then pour into the baking dish and stir well.
3

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.
4

Combine the dressing ingredients: fresh dill (1 cup), olive oil (2 tbsp), lemon (0.5), salt (0.5 tsp), and ground black pepper (0.25 tsp) in a small bowl. When the dish is done baking, remove the leaves (2 bay), pour the dressing over the rice, and stir.
5

Add more [salt] and [pepper] to taste, garnish with toasted pine nuts (0.25 cup) and lemon (0.5) slices on the side. Enjoy!