Name: Garlic, vegetable and rice
Cook time: 95 min
Total time: 95 min
Yield: 4
Ingredients: 1 (70g) bulb garlic; 2 tablespoon olive oil; 1 medium_piece (150g) brown onion, sliced thinly; 1 medium_piece (200g) red capsicum, sliced thinly; 1 medium_piece (200g) green capsicum, sliced thinly; 4 medium_piece tomatoes (760g), peeled, sliced thinly; 125 gram green beans, trimmed, halved; 2 small_piece (120g) baby eggplants, sliced thinly; 1/4 cup (35g) dried currants; 1 teaspoon ground sweet paprika; 1 1/2 cup (300g) long-grain white rice; 3 cup (750ml) boiling vegetable stock

Ingredients

1 (70g) bulb garlic

2 tablespoon olive oil

1 medium_piece (150g) brown onion, sliced thinly

1 medium_piece (200g) red capsicum, sliced thinly

1 medium_piece (200g) green capsicum, sliced thinly

4 medium_piece tomatoes (760g), peeled, sliced thinly

125 gram green beans, trimmed, halved

2 small_piece (120g) baby eggplants, sliced thinly

1/4 cup (35g) dried currants

1 teaspoon ground sweet paprika

1 1/2 cup (300g) long-grain white rice

3 cup (750ml) boiling vegetable stock

Method

1.Place unpeeled garlic on oven tray, brush with a little of the oil. Bake, uncovered, in moderately hot oven about 30 minutes or until slightly soft.

2.Heat remaining oil in large flameproof baking dish, cook onion, capsicums, tomato, beans and eggplant, stirring, about 10 minutes or until vegetables are just soft. Stir in currants and paprika.

3.Sprinkle rice over vegetables, pour stock over rice. Place garlic in centre of mixture, bake, uncovered, in moderately hot oven about 30 minutes, stirring halfway during cooking, or until rice is just tender.

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Ingredients

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