Name: Oven Baked Rice and Vegetables
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 5
Ingredients: 1 ½ cups long grain rice ((or basmati or jasmine) (Note 1 for other rice types)); 1 ½ cups / 375 ml chicken or vegetable broth ((I use chicken)); 1 ¼ cups / 315 ml water; 2 garlic cloves (, minced); 2 medium carrots (, cut into 1 cm thick slices, larger pieces halved); 30g / 2 tbsp unsalted butter (optional); 1 red onion (, halved and cut into wedges); 1 capsicum / bell pepper (, cut into 2.5cm / 1" pieces); 1/2 small cauliflower (, broken into florets); 2 zucchini (, cut into 2cm / 4/5" chunks); 2 corn cobs (, each cut into 3 (6 small cobs)); 1/4 cup olive oil (, plus more for drizzling); 1 ½ tsp paprika; 1 1/2 tsp thyme or other dried herb of choice; 1 tsp garlic powder ((or onion powder)); 1 tsp salt ((Note 3 for low sodium)); 1 tsp pepper (, plus extra); Finely chopped parsley