Recipe

Veg Mediterranean Rice

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Veg Mediterranean Rice

Fluffy rice topped with roasted butternut, crumbled feta, fresh herbs, almonds and raisins. Drizzled with olive oil and seasoned with salt and a crack of black pepper.


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Ingredients to serve 2

  • ¾ cup x parboiled brown rice
  • 1 x onions – peel & slice thinly
  • 100g x feta – crumble
  • ½ x butternut – cube with skin on (1cm)
  • ½ tsp x Mediterranean mix
  • ¼ tsp x cayenne pepper (optional)
  • 3g x fresh parsley – chop
  • 3g x fresh dill – chop
  • 1 tbsp x flaked almonds
  • ½ tbsp x raisins
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 ½ cup x parboiled brown rice
  • 2 x onions – peel & slice thinly
  • 200g x feta – crumble
  • 1 x butternut – cube with skin on (1cm)
  • 1 tsp x Mediterranean mix
  • ½ tsp x cayenne pepper (optional)
  • 5g x fresh parsley – chop
  • 5g x fresh dill – chop
  • 2 tbsp x flaked almonds
  • 1 tbsp x raisins
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all the ingredients as indicated above.

Step 2

Butternut: Place the butternut cubes on a baking tray lined with tin foil. Sprinkle over the cayenne pepper and Mediterranean Mix add a good glug of olive oil (enough to coat) and season with salt and pepper. Roast for 35 minutes until golden and cooked.

Step 3

Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 4

Onion: Heat a few glugs of olive oil in a large frying pan over a medium to high heat. Add the onion slices and fry for 10-12 minutes until golden and crispy. Don’t make the pan too hot – you don’t want the onions to burn and go bitter. Remove the onions from the pan and set aside.

Step 5

Almonds: Place a small pan on high heat and dry toast the almonds until lightly browned - about a minute. Toss often to make sure they don’t burn.

Step 6

Serve the rice topped with the roasted butternut, crumbled feta, dill, parsley, flaked almonds, raisins and fried onions. Drizzle with olive oil and season with salt and pepper to taste.

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