Rice ring with mixed vegetables

Ingredients

• 450 g rice
• 1.2 l vegetable broth
• 1 tablespoon olive oil, for brushing
• 600 g mixed vegetables (fresh or frozen)
• 30 g vegan butter
• 1 thick carrot, to decorate (optional)
• Salt to taste

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of rice
• What to use instead of vegan butter
• What to use instead of carrots

Instructions

1. Preheat the oven to 200°C (400°F).
2. Rinse the rice and cook it in the broth until very tender and it has absorbed all of it, about 25 minutes.
3. Transfer it to a large bowl and press it with a wooden spoon until you have a firm, compact paste.
4. Shape it into a ball and flatten it until it's flat on top and bottom, with rounded edges. Smooth the surface well with the back of the spoon.
5. If you want to decorate it, cut the carrot in half lengthwise, scoop out a little of the center with a teaspoon, brush it with vegan butter and press it gently against the sides to mark grooves, like a Gothic column.
6. Bake it on a baking sheet until firm and dry, about 25 minutes. Hollow out the center, leaving a wall about 2 cm thick, brush the outside with the oil and bake it 10 minutes more, so it browns.
7. Meanwhile, cook the mixed vegetables, drain them and toss them with the vegan butter and salt. Fill the ring and serve.

Nutrition facts

Approximate, per serving (about 438 g). Calculated with data from USDA FoodData Central.