Oven Rice with Dill Yoghurt

  • Servings: 4
  • Difficulty: easy
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    For the Oven Rice
  • 1 mug of aborio rice
  • 2.5 mugs vegetable stock
  • handful of fresh mixed mushrooms
  • 1 onion, chopped
  • 1-2 cloves garlic, chopped
  • 2-3 tbsp olive oil
  • 20g fresh herbs of your choice, eg tarragon, thyme, rosemary or oregano, chopped
  • For the Dill Yoghurt:
  • 200g plant yoghurt
  • 10g fresh dill, finely chopped
  • 1/2 small cucumber, grated
  • 1/2 garlic, grated
  • juice of 1/2 lemon
  • pinch of salt & pepper


  1. Preheat oven to 200 degrees.
  2. In a medium sized baking tray, add the mushrooms, onion, garlic and olive oil. Cook in oven for 15-20 mins until soft.
  3. Take out of oven and add the rice, boiling vegetable stock and fresh herbs, still well and put back into the oven for 20-30 mins until the liquid has been absorbed and the rice is cooked through.
  4. Meanwhile, mix all ingredients for the dill yoghurt in a bowl and set aside.
  5. Once the rice is ready, take out of the oven and serve up with a dollop of dill yoghurt on the side.

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