Herby rice with roasted veg, chickpeas & halloumi

Herby rice with roasted veg, chickpeas & halloumi

By Jemma Morphet
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(49 ratings)
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Prep: 15 mins Cook: 35 mins

Easy

Serves 4
Stir parsley pesto through brown rice and top with onions, peppers, courgettes and chunks of halloumi cheese for a filling vegetarian dinner

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal782
  • fat40g
  • saturates13g
  • carbs70g
  • sugars17g
  • fibre1g
  • protein29g
  • salt1.9g
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Ingredients

  • 2 red onions, cut into chunky wedges
  • 3 peppers, sliced (we used green, red and yellow)
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 3 courgettes (about 600g), cut into batons
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • 200g brown basmati rice
  • small pack flat-leaf parsley
  • 85g cashew nuts
  • 1 garlic clove, crushed
  • 400g can chickpeas, drained and rinsed
  • 200g halloumi, cut into chunky cubes
    Halloumi

    Halloumi

    ha-loo-mee

    A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the red onions, peppers and courgettes in a large roasting tin, toss in 2 tbsp oil and season. (You may need to do this in 2 tins.) Pop in the oven and cook for 25 mins until the veg is tender and beginning to turn golden.

  2. Meanwhile, cook the rice following pack instructions. Whizz together the parsley, cashew nuts, remaining oil, the garlic and seasoning to make a pesto. Stir the chickpeas and halloumi into the roasted veg and cook for 10 mins more. Fork the parsley pesto through the rice, spoon over the veg and serve.

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Comments, questions and tips

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Lynda Froud's picture
Lynda Froud
3rd Oct, 2018
Made this tonight and it was great. I followed the tips from,others and roasted the chick peas,substituted half the parsley for basil, and roasted the halloumi longer,I also dry fried the nuts first. I roasted a whole bulb of garlic and put that in the pesto instead of the raw clove. As I knew my son wouldn’t eat much brown rice I mixed the pesto and everything else into the veg and served it on the rice and it worked very well.
anitastarrr
15th Aug, 2018
4.05
Really loved this recipe. I did half parsley and half basil and it gave it a lot more flavour. Next time i would roast the chickpeas separately as i would prefer them crispy and would add some herbs into the veg while its roasting. But other than that the recipe was fab and so easy to make. Perfect for a week night meal.
dianamin
8th Jul, 2018
Really enjoyed this. I added some lemon juice to the pesto and used half basil and half parsley as my bunch of parsley was pretty meagre. Also added a few spices to the veg and gave the haloumi 20 minutes as others have suggested. Great the next day too.
pikolet's picture
pikolet
30th Jan, 2018
5.05
My family and I loved this recipe. The only thing I did differently was to use ready refrigerated basil pesto which worked quite well. I agree that the halloumi needs more than 10 minutes. I hope it tastes just as good tomorrow for lunch!
forbsie123
10th Jan, 2018
5.05
We love this recipe. The helium could do with a little longer to crisp up. We used Tilda brown basmati rice. We will be doing this recipe again soon.
Leleni
5th Jan, 2018
3.05
Quite enjoyed this but there is room for improvement. I will add tomatoes and fresh herbs to the roasted vegetables another time and might try feta instead of halloumi to give a slightly stronger taste.
littlelibby
16th Aug, 2017
5.05
This herby rice is a revelation! It was so creamy and delicious. I will add more garlic next time though. I also needed to add a little bit of water to help whizz it up as I was using a hand blender. I would also crisp up the halloumi or cook for longer as others have suggested. But really nice all around and makes for good leftovers for work lunch
keencook146
26th Jul, 2017
3.05
I halved the recipe for 2 portions and didn't add the halloumi. As a result I found the portion a bit small so would add a full portion (75g per person) of rice next time. I used dried parsley, 1/2 of the nuts and doubled the garlic. This was a nice addition to normal rice. I roasted a couple of garlic cloves and mashed it with lemon juice and poured this over the roast vegetables to give them a bit more flavour.
salr
27th May, 2017
4.05
Tasty and healthy! I used chilli halloumi to give it more flavour, also mixed in some olives and I used bular wheat instead of rice. Needs quite a bit of seasoning to be honest or it can be bland :)
shepherd23
14th Apr, 2017
5.05
Makes a good, speedy midweek dinner, but beware -- the portions are *very* generous. A recipe to keep, and easily veganised, substituting tofu chunks for the halloumi.

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FancyPantsy
3rd Dec, 2018
5.05
Wasn't able to blitz up our own pesto mix and so used a standard basil pesto from the shops. It still tasted wonderful. I also put the chickpeas in at the start with the other vegetables and gave the halloumi significantly more time to brown, too (maybe 20 minutes). I seasoned the vegetables and chickpeas with salt, black pepper, garlic powder and some frozen fresh parsley (wanted to get it in somewhere!). Great recipe, even though I'm aware I amended quite a few things out of necessity!
randall21
16th Aug, 2018
5.05
Loved this. Used supermarket vegan pesto and replaced halloumi with deep fried salt and pepper tofu to make it vegan. Really delicious