When developing this recipe, I had a clear vision of what I wanted — a rice dish that had original flavor, really good texture, was easy to put together, and yet presented nicely, with color and class. After a few tries, this one passed my palate test. My tasters raved about it. Best thing is that there are no pots or pans to clean up afterwards!

Directions

Prepare the Roasted Vegetable Rice

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 9×13-inch (23×33-centimeter) baking pan with Gefen Parchment Paper, if desired.

2. Pour rice into pan in an even layer. Add veggies in order listed. Mix together boiling water, soup mix, salt, lemon juice, and garlic. Pour over rice. Drizzle olive oil over all. Cover well and bake for 10 minutes.

3. Lower temperature to 350 degrees Fahrenheit (175 degrees Celsius) and continue baking for an additional half hour. Remove from oven. Leave covered for 10 minutes. Uncover and add the lemon rind and dill, and mix together well.

Tips:

For a nice presentation, press into muffin tins while still warm and turn over. Garnish with fresh dill, if desired.

Notes:

This recipe doubles easily. You can sub the rice of your choice, but I found round white rice to have the best texture here.