AROMATIC BAKED RICE WITH BLACK GARLIC

SERVES: 4

PREP TIME: 10 minutes | COOK TIME: 30 minutes

If you’ve made our Black Garlic Pilaf Stuffed Pumpkin and have leftover rice - this easy baked rice dish will help your meals go that little bit further, and it’s the PERFECT way to use up leftovers lurking in the fridge. 

Make sure your leftover rice was cooled quickly and kept in the fridge for no more than a day, and only reheat it once.

Add leftover roast chicken, vegetables, or whatever you have in the fridge, and you’ve got a comforting, flavour‑rich dish that stretches your ingredients (and your budget) beautifully. We love it with a simple fried egg on top for an easy supper, or served as a flavour-packed accompaniment for stews and curries.

INGREDIENTS

3-4 cups leftover Pilaf Pumpkin rice

1 cup leftover cooked chicken, shredded (optional)

Handful of leftover veggies

6-8 The Original Black Garlic Cloves

1 cup water or stock

1 tbsp butter

Salt & pepper

METHOD

Preheat the oven to 180°C and lightly oil a medium baking dish.

Tip the leftover pilaf rice into the dish. Add the shredded chicken and roasted vegetables if using. Scatter in the extra black garlic cloves.

Pour a cup of water or stock over the rice to help it steam and stay fluffy as it bakes.

Season well, slot the butter in the side and cover tightly with foil.

Bake for 30 minutes until the rice is piping hot, the flavours have melded, and the black garlic has softened into sweet umami pockets.

Fluff with a fork and serve warm.

Recipe by Lara Green @_fromthegreenkitchen

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