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Spring Vegetable Baked Rice

Cook Time:
40 mins
Prep Time:
10 mins

Chef notes

This Spring Vegetable Baked Rice has been one of my favorite recipes to make at home for friends and family, and using quality, sustainable rice has been an important aspect of our menu at Eleven Madison Park. While the recipe and cooking technique remains the same, I can simply adjust the flavor depending on what ingredients are in season. Eating plant-based is easy to do; try switching one meal at a time; it doesn't have to be all or nothing. We always say it's progress, not perfection. Our focus as a restaurant is to show how delicious a meal can be; it just happens to be plant-based.

Swap options: Any seasonal vegetables will work and be delicious; these are just our favorites to use. If you can't find bok choy, you can try broccoli rabe instead.


Spring Vegetable Baked Rice
  • 2 cups sushi rice
  • 1 tablespoon grapeseed oil
  • 1/4 cup sliced ginger
  • cups water
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 bunch (about 10) asparagus, stems sliced into 1/4-inch rounds, tops reserved as inch-long pieces
  • 5 baby bok choy, halved lengthwise
  • 1/4 pound sugar snap peas, ends trimmed and cut in half diagonally (about 1 cup)
  • salt, to taste
Garnish Salad
  • 1/2 cup thinly sliced red onion
  • 1/4 cup cilantro leaves
  • 1/4 cup parsley leaves
  • 1 tablespoon Calabrian chili paste
  • 1 tablespoon freshly squeezed lime juice
  • salt, to taste


For the spring vegetable baked rice:


Preheat oven to 350 F.


Rinse the rice several times until the water runs clear.


Place a small Dutch oven or cast iron onto a flame set to medium heat.


After the pot is warm, add the grapeseed oil and sliced ginger, and stir so it doesn't burn.


When the ginger turns translucent, add the rice to pot with the water, sesame oil, soy sauce, rice vinegar and asparagus stems.


Over medium heat, stir the rice so that it doesn't stick and burn in the pot.


When the rice comes to a simmer, layer over top of the rice bok choy, asparagus tops and sugar snap peas.


Place the lid tightly over the top of the rice, then place the Dutch oven or cast iron into the oven for 30 minutes.


Pull the rice out after it is done cooking and let it sit at room temperature for about 5 minutes, then open the lid and mix the rice, incorporating all of the crispy bits from the sides of the pot.

For the garnish salad:

In a small mixing bowl, add red onions, cilantro, parsley, Calabrian chili paste, lime juice and salt. Toss to combine.

To serve:

Serve the rice with the garnish salad.