Roasted Tomato & Cheddar Rice With Garden Salad
This flavorful dish combines roasted cherry tomatoes, creamy avocados, fragrant herbs, and hearty rice for a satisfying dinner. The dish is finished under the grill for a cheesy and crispy topping, making it a delicious and wholesome meal that will leave you wanting more. Serve alongside a bright mixed herb salad for a refreshing contrast.
— Constant Cookbook
Ingredients
- 400g cherry tomatoes
- 2 onions , chopped
- 1 tbsp oregano leaves (or 1½ tsp dried), plus a few extra
- 1 tbsp olive oil
- 250g easy-cook long grain rice
- 1l hot vegetable stock
- 2 avocados , sliced
- about 3 small bunches mixed soft herbs (we used chives, parsley and mint)
- 1 baby cos lettuce , shredded
- juice 1 lemon
- 200g mature cheddar , grated
Instructions
- Heat oven to 200C/180C fan/gas 6. Spread the tomatoes on a baking tray and roast for 15 mins, then remove. Heat grill to High.
- Meanwhile, soften the onion and oregano in the oil, stir in the rice and stock, and boil for 15 mins, stirring occasionally, until the rice is cooked.
- Mix the avocados, herbs, shredded lettuce and lemon juice.
- Stir most of the cheese and tomatoes into the rice, tip into an ovenproof dish, scatter remaining cheese and tomatoes on top with some more oregano and flash under the grill to brown. Spoon onto plates with the salad served on the side.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 681 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 28 grams protein
- Sodium Content: 1.61 milligram of sodium
Comments
No comments found.