Greek-style baked rice
This easy one-pot dish is packed full of Mediterranean flavours. If making to store in the fridge, bake up until the point you add the feta, then add the cheese and pine nuts when you plan on eating
- Serves: 5 persons
- 1tbsp olive oil
- 1red onion, finely diced
- 1red pepper, deseeded and sliced
- 2tbsp tomato purée
- 2cloves garlic, crushed
- 1tsp dried oregano
- 500ml fresh vegetable stock
- 240g brown basmati rice
- 400g tin black eyed beans, rinsed and drained
- 100g black olives, roughly chopped
- 60g feta, crumbled
- 15g pine nuts
- 200g cherry tomatoes, halved
- 100g cucumber, diced
- 5g mint, finely chopped
- ½lemon, juiced, plus wedges to serve
- chopped to make 1 tbsp dill
Step 1Heat the oven to 200C/fan 180C/gas 6. Heat the oil in a large casserole over a medium heat. Fry the onion and pepper with a pinch of salt for 5 minutes until softened. Add the tomato purée, garlic and oregano, and cook for a further 2-3 minutes.
Step 2Add the stock, rice, beans and olives. Bring to a boil, then turn off the heat, cover with a lid and transfer the dish to the oven for 25 minutes or until the rice is tender. Remove from the oven, scatter over the feta and pine nuts, and return to the oven without the lid for 10-12 minutes or until the feta starts to turn golden at the edges.
Step 3Meanwhile, combine the tomatoes, cucumber and mint along with half the lemon juice in a large bowl, and season. Once the rice is cooked, sprinkle over the remaining lemon juice and scatter over the dill. Serve with the salad alongside and lemon wedges for squeezing over.