Name: Flipped Rice and Vegetable Dish
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 1 and 1/2 cups Beleaves Rice, rinsed (I use short grain round rice); 1 and 1/2 tablespoons parve chicken soup mix, such as Lipton, or to taste; 1 and 1/2 tablespoons Knorr Mushroom Soup mix, or to taste; 3 cups boiling water; 3 tablespoons Tonnelli Avocado Oil; salt, to taste; pepper, to taste; 1/2 medium onion, diced; 1/4 yellow squash, unpeeled, scrubbed, and diced; 1/2 medium red pepper, diced; 1–2 baby bella mushrooms, diced; salt, for sprinkling

Flipped Rice and Vegetable Dish

This rice dish, topped with vibrant, flavorful veggies, adds a festive touch to the Purim seudah. The rice and the veggies are baked in the oven separately and then assembled. Best part — no pots to wash!

Ingredients

Rice

1 and 1/2 cups Beleaves Rice, rinsed (I use short grain
round rice)
1 and 1/2 tablespoons parve chicken soup mix, such as Lipton, or to taste
1 and 1/2 tablespoons Knorr Mushroom Soup mix, or to taste
3 cups boiling water
3 tablespoons Tonnelli Avocado Oil
salt, to taste
pepper, to taste

Vegetable Medley

1/2 medium onion, diced
1/4 yellow squash, unpeeled, scrubbed,
and diced
1/2 medium red pepper, diced
1–2 baby bella mushrooms, diced
salt, for sprinkling

Directions

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Sprinkle two 9-inch (23-centimeter) round pans with a drop of water and cover with Gefen Parchment Paper cut into a circle to fit the bottom.
Dissolve soup mixes in the boiling water. Pour it in a large bowl and add rice, oil, salt, and pepper to the bowl.
Pour into one pan, cover well, and carefully place it in the oven. (I like to put the pan on a baking sheet in case it drips.) Bake for 25 minutes.
Remove from oven and let sit for a few minutes.

Meanwhile, line up the veggies in the other pan, forming four lines. Spray with cooking spray and sprinkle with salt.
Cover with another circle of parchment paper, pressing down slightly. Bake for 15 minutes.
Remove parchment paper, raise oven temperature to 400 degrees Fahrenheit (200 degrees Celsius), and bake for another 10 minutes, or until done.

Carefully turn over the cooled pan of rice on top of the veggies in the second pan.
Then, cover the bottom of the rice with a sturdy plate and turn it over onto the plate.
Remove the parchment paper covering the veggies.

Tips:
Make the rice the day before. It holds together well when it’s cold.

Notes:
You can omit the soup mix and use onion soup and a little soy sauce instead. Your rice will be flavorful, but it will turn brown from the soy sauce. For added depth of flavor, add a bay leaf to the rice when baking and remove before serving. You can also add a crushed clove of garlic.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Ingredients

Rice

1 and 1/2 cups Beleaves Rice, rinsed (I use short grain round rice)
1 and 1/2 tablespoons parve chicken soup mix, such as Lipton, or to taste
1 and 1/2 tablespoons Knorr Mushroom Soup mix, or to taste
3 cups boiling water
3 tablespoons Tonnelli Avocado Oil
salt, to taste
pepper, to taste

Vegetable Medley

1/2 medium onion, diced
1/4 yellow squash, unpeeled, scrubbed, and diced
1/2 medium red pepper, diced
1–2 baby bella mushrooms, diced
salt, for sprinkling

Directions

Step 1 - Prepare the Rice

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Sprinkle two 9-inch (23-centimeter) round pans with a drop of water and cover with Gefen Parchment Paper cut into a circle to fit the bottom.
Dissolve soup mixes in the boiling water. Pour it in a large bowl and add rice, oil, salt, and pepper to the bowl.
Pour into one pan, cover well, and carefully place it in the oven. (I like to put the pan on a baking sheet in case it drips.) Bake for 25 minutes.
Remove from oven and let sit for a few minutes.

Step 2 - Prepare the Vegetable Medley

Meanwhile, line up the veggies in the other pan, forming four lines. Spray with cooking spray and sprinkle with salt.
Cover with another circle of parchment paper, pressing down slightly. Bake for 15 minutes.
Remove parchment paper, raise oven temperature to 400 degrees Fahrenheit (200 degrees Celsius), and bake for another 10 minutes, or until done.

Step 3 - To Assemble

Carefully turn over the cooled pan of rice on top of the veggies in the second pan.
Then, cover the bottom of the rice with a sturdy plate and turn it over onto the plate.
Remove the parchment paper covering the veggies.

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Flipped Rice and Vegetable Dish

Directions

Prepare the Rice

Prepare the Vegetable Medley

To Assemble

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