Roasted tomato & cheddar rice with garden salad
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 4.8 out of 5.4 ratingsRate
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Served as a stunning side or quick main meal, this vegetarian dish is sure to satisfy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
400g cherry tomato
-
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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Nutrition: per serving
- kcal681
- fat37g
- saturates14g
- carbs64g
- sugars8g
- fibre5g
- protein28g
- salt1.61g
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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 4.8 out of 5.4 ratings
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