Roasted tomato & cheddar rice with garden salad

Roasted tomato & cheddar rice with garden salad

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
681
protein
28g
carbs
64g
fat
37g
saturates
14g
fibre
5g
sugar
8g
salt
1.61g

Ingredients

  • 400g cherry tomatoes
  • 2 onions, chopped
  • 1 tbsp oregano leaves (or 1½ tsp dried), plus a few extra
  • 1 tbsp olive oil
  • 250g easy-cook long grain rice
  • 1l hot vegetable stock
  • 2 avocados, sliced
  • about 3 small bunches mixed soft herbs (we used chives, parsley and mint)
  • 1 baby cos lettuce, shredded
  • juice 1 lemon
  • 200g mature cheddar, grated

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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.

Recipe from Good Food magazine, August 2011

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Comments

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sashbynoe's picture
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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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