Lots-of-vegetables rice


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
180°C oven


  • 2 French shallots
  • 6 baby turnips
  • 6 radishes
  • 3 tablespoons olive oil
  • 200 g basmati rice
  • 6 garlic cloves
  • 100 g shelled peas
  • 12 vine-ripened cherry tomatoes
  • 400 ml vegetable stock
  • Salt and pepper

1 baking dish

1 chopping board

1 sheet baking paper


Preheat the oven to 180°C.

Peel and finely chop the shallots. Peel and quarter the turnips and scrape the radishes.

Sauté the shallots in the olive oil in a flameproof baking dish over low heat. Add the rice and cook until translucent. Add the unpeeled garlic cloves and all of the vegetables, then pour in the stock and season.

Cover with a sheet of baking paper pierced in the middle and bake for 20 minutes.