Photo: Laura Edwards
Use this recipe as a blueprint for baked rice. Simply change the herbs, use spices, or add nuts and dried fruit to suit your family's mood.
1 3/4 cup basmati rice
3 tbsp extra virgin olive oil, plus more for serving
2 large onions, roughly chopped
4 garlic cloves, crushed
1 tbsp ground cumin
finely grated zest of 1 orange
3 1/2 cups chicken stock, (or vegetable stock)
flaky sea salt
freshly ground pepper
1/2 cup good quality green olives, pitted and roughly chopped
1 cup crumbled feta
1/2 cup roughly chopped dill
Preheat the oven to 400°F.
Put the rice in a sieve and run cold water through it until the water runs clear to remove the excess starch, then leave it in the sieve to drain.
In a 12in ovenproof sauté pan or shallow casserole, heat the olive oil and sauté the onions over medium-low heat until they’re soft and pale gold. Add the garlic and cumin and cook for another 2 minutes, then add the rinsed and drained rice, the orange juice, and the boiling stock. Season.
Bring to a boil on the stovetop, then transfer immediately to the oven. Bake, uncovered, for 1 hour.
When there are 10 minutes to go, break up the crust that has formed on the top and stir in the olives. By the end of cooking time, the rice should be tender and all the stock absorbed.
Scatter the orange zest, feta, and dill over the top, drizzle with olive oil, and serve. You will find that the rice has formed a delicious crust on the bottom of the pan.
Recipe by Diana Henry and excerpted from From the Oven to the Table, published by Mitchell Beazley. 2019. Photo by Laura Edwards.
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