Greek Baked Brown Rice

Charmaine Lu -
  • 1 tbsp olive oil
  • 1 diced red onion
  • 1 red capsicum, sliced
  • 2 tbsp tomato puree
  • 2 crushed garlic cloves
  • 1 tsp oregano
  • 500ml veg stock
  • 250g brown rice
  • 100g chopped black olives
  • 400g tin of black eyed beans, drained
  • 60g crumbled feta
  • 20g toasted pine nuts
  • Preheat the oven to 200C. Heat the oil in a casserole and fry the capsicum and onion with some seasoning for 5 mins, then stir in the tomato puree, oregano and garlic and cook for 3 mins more. Add the stock, beans, olives and rice, and bring to the boil before removing from the heat, covering with the lid, and popping in the oven for 25 mins.
  • When the rice is tender, remove from the oven and scatter with feta and pine nuts. Return to the oven, uncovered, for 10 mins more. Serve from the casserole with some roast beetroot and other roast vegetables.
1 hr
4 serving