Baked Rice with Paneer and Peas
Baked Rice with Paneer and Peas



  • 160g basmati rice
  • 1 tbsp oil
  • 400ml veg stock
  • ½ pack of parsley, chopped
  • 1 lemon, zest and juice
  • 70g paneer, cut into 1.5cm cubes
  • 100g mangetout, sliced in half
  • 100g garden peas
  • Preheat the oven to 200C. Tip the rice and oil into a casserole dish, season liberally, and give it a good stir. Add the hot stock, the lemon zest and juice, and almost all the parsley. Stir again.
  • Scatter the cubed paneer all over the top of the rice and bake in the oven for 20 mins, or until the rice is al dente and the paneer is turning golden. Mix through the peas and mangetout, then return to the oven for another 7 mins. Sprinkle with the remaining parsley, and serve.
25 mins
2 serving

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