Spiced Vegetable Bake with Wild Rice

Gently spiced roasted vegetables are baked with our Brown, Red & Wild Rice to create this comforting, flavour-packed traybake. Served with a refreshing cucumber and mint salad, it's an easy vegetarian dinner that's full of colour, texture and warming curry spices.

Written by Merchant Gourmet
55 minutes Serves 2 Beginner
Spiced Vegetable Bake with Wild Rice
Ingredients
  • 1 onion, cut into chunks
  • 1 pepper, cut into chunks
  • 1 small butternut squash, peeled and cut into chunks
  • 1 small cauliflower, broken into florets
  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • Sea salt and black pepper
  • 1 x 400g tin chopped tomatoes
  • 1 pouch Merchant Gourmet Brown, Red & Wild Rice
  • 1 cucumber, halved, deseeded and thinly sliced
  • ½ bunch fresh mint, roughly chopped
  • Sea salt and black pepper

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Brown, Red & Wild Rice
Brown, Red & Wild Rice
250G
  1. Preheat the oven to 200°C / 180°C fan / Gas Mark 6.
  2. Place the onion, pepper, butternut squash and cauliflower onto a large roasting tray. Drizzle with the olive oil, sprinkle over the curry powder and season with sea salt and black pepper. Toss well to coat.
  3. Roast for 35–40 minutes until the vegetables are tender and lightly caramelised.
  4. Add the chopped tomatoes and Merchant Gourmet Brown, Red & Wild Rice to the tray and stir to combine. Return to the oven for 10–15 minutes until heated through and bubbling.
  5. Meanwhile, combine the cucumber and mint in a bowl. Season lightly with sea salt and black pepper and toss to combine.
  6. Divide the spiced vegetable bake between bowls and serve with the cucumber and mint salad alongside.

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