New Orleans Inspired Tray Bake

New Orleans Inspired Tray Bake

I’ve used @AbelandCole a few times over the years. Most memorably they sponsored a large charity event I hosted in aid of The Rainforest Action Network where they generously donated their amazing products for a vegan banquet for 80 people.

Their organic delivery boxes not only offer quality food but it’s everything from the journey that it takes to get to your door that sets them apart from the rest. I’ve composed a short poll on my stories that I would be so grateful if you would please take part in and hopefully it will make you think next time you choose a delivery box.

Below is a step by step recipe for a New Orleans inspired traybake that I made with their vegetable box (ad).

Ingredients:

Vegetarian
Serves 4

5 tbsp olive oil
300g basmati rice
1 tsp dried oregano
2 tsp ground paprika
1/2 level tsp cayenne pepper
1 tsp salt
4 tbsp tomato purée
1 tsp garlic powder
600ml vegetable stock
3 tbsp thyme leaves
150g cherry tomatoes, halved
3 spring onions, chopped
450g cauliflower, including the leaves, chopped into bite-size florets
1 red pepper, thinly sliced
70ml white wine
40g butter, diced
Pepper

How To Make Your Tray Bake

Preheat the oven to 200 C degrees and grease a 25cm by 33cm baking tray with a spoon of oil. Soak rice in cold water for 1 min and drain. Pour rice into the tray and lay it out evenly.

In a saucepan, add the oregano, paprika, cayenne, salt, purée, garlic powder and stock. Bring to a boil and then pour over the rice.

In a large bowl, add the thyme, tomatoes, 2 of the spring onions, cauliflower and pepper. Add 3 spoons of olive oil and season with salt and pepper. Toss everything together and lay on top of rice evenly spread out.

Pour over the wine and cover with tin foil or a lid. Place into the oven for 20 minutes and then remove the foil.

Roast for another 20 mins and then drizzle over the last of the oil, butter and the last seasoning. Bake for another 10 mins until the top is roasted.

Serve with a lemony green salad and the leftover spring onion on top of the rice.