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    One Pot Beef Olives

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    One Pot Beef Olives

    This onepot supper recipe is assembled in minutes, leaving you free to relax as it cooks. The feta cheese gives the dish a slightly sharp and creamy flavour.

    • Preparation time: 5 minutes
    • Cooking time: 40 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 300g Waitrose American Long Grain Rice
    • 400g can chopped tomatoes
    • 200g Greek feta cheese, roughly diced
    • 2 tbsp fresh mint, roughly chopped
    • 600ml hot vegetable stock
    • 8 x Aberdeen Angus Stuffed Beef Olives (from the service meat counter)
    • 2 tbsp olive oil
    • Salt and freshly ground black pepper


    1. Preheat the oven to 180°C, gas mark 4. Place the rice, tomatoes, feta and mint in a large roasting tin, stirring to combine together. Pour the stock on top then sit the beef olives in the rice mixture.
    2. Drizzle the oil over the meat and season. Cover tightly with foil and bake for 30 minutes.
    3. Remove the foil and cook for a further 10 minutes until the top is lightly browned and almost all the liquid has been absorbed.

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    Cook's tips

    For a dairy-free alternative, use a handful of toasted pinenuts instead of feta cheese.


    Average user rating

    5 stars