Name: Greek-style baked rice
Total time: 1 h 5 min
Yield: Serves 5
Ingredients: 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

A casserole dish filled with tomato rice, red peppers and topped with pine nuts and feta

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

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.