My newest, to me, recipe book, Vegetarian Cooking Through The Year, describes this as “An unusual method of cooking rice in the oven with red lentils and nutritious root vegetables.” Wary but intrigued, I don’t think I’ve ever encountered savoury rice cooked in the oven, I decided to give it a go.
Perhaps I wasn’t wary enough! I did have a back up supper of a favourite cheese, salad and nice bread but obviously I wasn’t going to need that; obviously I was.
I followed the, seemingly, clear instructions to the letter. At the supposed end of the cooking time, as there wasn’t enough liquid left to half cover the contents of the casserole dish and everything was still rock hard, I boiled the kettle, topped up the liquid and returned the dish to the oven for another half hour. At the end of this extended cooking time I had almost cooked vegetables, half cooked lentils and brown rice which looked like it had never been near water or heat.
Baked Rice was declared compost. I dished up what I’m told was a tasty mutton casserole, which I’d thrown together with no reference to any recipe, for the Railway Modeller and I sat down to my bread and cheese.
0.5 out of 5 for ease of cooking, it’s lucky to get that but if I were to take the ingredients and the order of adding them to the stock I could make this work on the hob.
2 out of 5 for tastiness, again I’m being kind but the vegetables gave me an idea of what the overall flavour should have been and with an effective cooking technique this would be an a reasonably flavoursome dish though probably not overly exciting.