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Baked rice with green olives, orange, feta & dill
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300g basmati rice
3 tbsp olive oil
2 large onions,
4 cloves garlic, crushed
1 tbsp ground cumin
Finely grated zest and juice of 1 orange
850ml boiling chicken or vegetable stock
100g good quality green olives, preferably pitted
150g feta, crumbled
½ x 20g pack dill,
Extra virgin olive oil, for drizzling
1. Preheat the oven to 200°C, gas mark 6. Wash the rice in a sieve in cold water until the water running through it is clear.
2. In a 30cm sauté pan or shallow casserole dish – one that can go on the hob and in the oven – heat the olive oil and sauté the onions over a medium-low heat until soft and pale golden, about 6-7 minutes.
3. Add the garlic and cumin, and cook for another 2 minutes, then add the rice, orange zest and juice and boiling stock. Season and bring up to the boil on the hob, then transfer the dish immediately to the oven.
4. Bake, uncovered, for an hour. Ten minutes before the end of the cooking time, stir to break up the crust and add the olives. The rice should
be tender and the stock absorbed. Scatter the feta and dill over the top, drizzle with some extra virgin olive oil and serve.
Typical values per serving:
This recipe was first published in December 2018.