Roasted tomato & cheddar rice with garden salad

Roasted tomato & cheddar rice with garden salad

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(2 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 4
Served as a stunning side or quick main meal, this vegetarian dish is sure to satisfy

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal681
  • fat37g
  • saturates14g
  • carbs64g
  • sugars8g
  • fibre5g
  • protein28g
  • salt1.61g
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Ingredients

  • 400g cherry tomato
  • 2 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp oregano leaves (or 1½ tsp dried), plus a few extra

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g easy-cook long grain rice
  • 1l hot vegetable stock
  • 2 avocados, sliced

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • about 3 small bunches mixed soft herbs (we used chives, parsley and mint)
  • 1 baby cos lettuce, shredded

    Lettuce

    lett-iss

    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g mature cheddar, grated

Method

  1. Heat oven to 200C/180C fan/gas 6. Spread the tomatoes on a baking tray and roast for 15 mins, then remove. Heat grill to High.

  2. Meanwhile, soften the onion and oregano in the oil, stir in the rice and stock, and boil for 15 mins, stirring occasionally, until the rice is cooked.

  3. Mix the avocados, herbs, shredded lettuce and lemon juice.

  4. Stir most of the cheese and tomatoes into the rice, tip into an ovenproof dish, scatter remaining cheese and tomatoes on top with some more oregano and flash under the grill to brown. Spoon onto plates with the salad served on the side.

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Comments (3)

zoesmum025's picture
5

The hub and I really enjoy this dish. I have it on its own but stick a bit of chicken, a chop or something to make it a man meal! I also add garlic to the onion more from habit than anything else. Muy sabroso!

sashbynoe's picture
4

Great recipe - quicky, easy and cheap. I added some garlic when I fried the onion and used thyme instead of oregano. Will def make again.

bethocallaghan's picture

Very nice - even on it's own (not as a side).

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