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Greek-style baked rice

• Nadine Brown

Published: February 15, 2022 at 12:48 PM

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Serves 5

Easy

Total time: 1 hr and 5 mins

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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

Healthy

Vegetarian

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Try this Greek-style baked rice, then check out our moussaka, Greek salad, gigantes plaki and more Greek recipes.

Greek-style baked rice recipe

Ingredients

Nutrition

• 1 tbsp olive oil

• 1 red onion

  finely diced

• 1 red pepper

  deseeded and sliced

• 2 tbsp tomato purée

• 2 cloves garlic

  crushed

• 1 tsp 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

• ½ lemon

  juiced, plus wedges to serve

• chopped to make 1 tbsp dill

Nutrition: per serving

• kcal515

  low

• fat18.3g

• saturates4.1g

• carbs65.8g

• sugars9.2g

• fibre10.5g

• protein16.5g

• salt1.5g

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Method

• step 1

  Heat 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 2

  Add 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 3

  Meanwhile, 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.

Try more easy rice recipes

Authors

Nadine Brown

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