The ROBOTS & FOOD of VANCOUVER 🇨🇦 Foodie Vlog

Discovering and trying out the restaurants of Vancouver Canada. ASMR cooking, relaxing boomer travel vlog.
#food #travel #2023 #canada

RECIPE:
Baked rice
5 medium tomatoes, chopped
1 medium leek, chopped
2 cloves garlic, minced
1 medium onion, finely chopped
1½ cups (300 g) uncooked short-grain white rice†
1½ cups (268 g) cooked cannellini beans
⅓ cup (12 g) nutritional yeast flakes
2 bay leaves
1 Tbsp (15 mL) olive oil
1 tsp (2 g) chili flakes, or less for less spicy
1 tsp (1 g) dried dill (optional)
3 cups (720 mL) boiling water
2 vegetable bouillon cubes
Lemon and dill dressing
1 cup (16 g) fresh dill, minced
2 Tbsp (30 mL) olive oil
½ lemon, juiced
½ tsp salt
¼ tsp ground black pepper
Toppings
¼ cup (34 g) roasted pine nuts
½ lemon, cut into wedges

Directions
Preheat the oven to 390°F (200°C). To a large baking dish, add the tomatoes, leek, garlic, onion, rice, beans, nutritional yeast, bay leaves, oil, chili, and dried dill.
Combine the water and bouillon cubes in a pitcher and stir to dissolve. Then pour into the baking dish and stir well.
Tightly cover the dish with a lid or foil and bake in the oven on the center rack for 1 hour, or until the rice is al dente*. Stir once halfway.
In a small bowl, combine the dressing ingredients. When the dish is done baking, remove the bay leaves, pour the dressing over the rice, and stir.
Add more salt and pepper to taste, garnish with pine nuts and lemon slices on the side. Enjoy! @PickUpLimes

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