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Roasted tomato & cheddar rice with garden salad

Roasted tomato & cheddar rice with garden salad

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A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal681
fat37g
saturates14g
carbs64g
sugars8g
fibre5g
protein28g
salt1.61g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

  • STEP 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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A star rating of 4.7 out of 5.3 ratings
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