Nasi dan Sayuran Panggang Oven

Recipe video above. Fluffy seasoned rice AND oven roasted veggies, all baked in ONE PAN! Imagine the possibilities!

⏱ 60 min 🔨 Prep 10min 🔥 Cook 50min 📊 Medium 🍽 5 servings ⭐ 5.0 (51) 👁 7
Nasi dan Sayuran Panggang Oven

Ingredients

5 servings

Instructions

  1. Preheat oven to 200C/390F (standard) / 180C/350F (fan / convection).
  2. Mix Spice Mix in a small bowl.
  3. Place Rice ingredients in a baking dish (including the carrots), about 23 x 30 cm /  9 x 13". Add 1 1/2 tsp Spice Mix. Stir, cover with foil, bake for 20 minutes.
  4. Meanwhile, place Roasting Vegetable ingredients in a large bowl, drizzle with 1/4 cup olive oil. Sprinkle over remaining Spice Mix. Mix well - hands are best for this.
  5. Remove rice from oven.
  6. Turn oven UP to 220C/430F (standard) / 200C/390F (fan / convection).
  7. Take off foil. Spread the Roasting Vegetables on top of the rice. Make sure there's a bit of each type of vegetable on the surface. Push corn mostly under.
  8. Drizzle with more oil (optional), sprinkle with more pepper.
  9. Bake for 30 minutes. Remove from oven, rest for 5 - 10 minutes.
  10. Sprinkle with parsley if desired. Push vegetables aside, fluff rice and toss it through the vegetables a bit (rice gets more flavour). Serve!
Rice & NoodlesVegetables & SoupGrilled & Roasted top rated

Nutrition per serving

403kcal

💰 Cost Estimate

Total Ingredients
$485.00
Per Serving
$97.00/serving
🏠 Savings
~$970.00 vs buying!
📋 Price Breakdown (67% ingredients detected)
IngredientAmountSubtotal
basmati or jasmine rice 0.5 cups $30.00
0.5 cups -
0.25 cups -
arlic cloves 2 g $3.00
carrots 2 medium $74.00
30 g -
red onion 1 $70.00
capsicum / bell pepper 1 $88.00
cauliflower 0.5 small -
zucchini 2 -
corn cobs 2 $79.00
olive oil 0.25 cup $83.00
paprika 0.5 tsp $13.00
thyme or other dried herb of choice 0.5 tsp $15.00
garlic powder 1 tsp $7.00
salt 1 tsp $1.00
pepper 1 tsp $22.00
Finely chopped parsley - -

*Estimated market prices, may vary by region

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Nasi dan Sayuran Panggang Oven

Ingredients:
  • 1 1/2 cups basmati or jasmine rice (, uncooked (Note 1 for other rice types))
  • 1 1/2 cups (375ml) chicken or vegetable broth ((I use chicken))
  • 1 1/4 cups (315ml) water
  • 2 g arlic cloves (, minced)
  • 2 medium carrots (, cut into 1 cm thick slices, larger pieces halved)
  • 30 g (2 tbsp) unsalted butter (optional)
  • 1 red onion (, halved and cut into wedges)
  • 1 capsicum / bell pepper (, cut into 2.5cm / 1" pieces)
  • 1/2 small cauliflower (, broken into florets)
  • 2 zucchini (, cut into 2cm / 4/5" chunks)
  • 2 corn cobs (, each cut into 3 (6 small cobs))
  • 1/4 cup olive oil (, plus more for drizzling)
  • 1 1/2 tsp paprika
  • 1 1/2 tsp thyme or other dried herb of choice
  • 1 tsp garlic powder ((or onion powder))
  • 1 tsp salt ((Note 3 for low sodium))
  • 1 tsp pepper (, plus extra)
  • Finely chopped parsley

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