Name: Tomato and mozzarella baked rice
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 4 cup (1l) reduced-salt chicken stock; 1 1/2 cup (300g) arborio rice; 2 tablespoon extra virgin olive oil; 1 onion, finely chopped; 700 gram jar tomato passata or tomato purée; 1 1/4 cup (100g) grated parmesan; 1/4 cup torn basil leaves; 2 tablespoon chopped parsley; 300 gram mozzarella, sliced

Tomato and mozzarella baked rice

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Serves 6

Prep

10M

Cook

Total

1H 10M

Ingredients

4 cup (1l) reduced-salt chicken stock

1 1/2 cup (300g) arborio rice

2 tablespoon extra virgin olive oil

1 onion, finely chopped

700 gram jar tomato passata or tomato purée

1 1/4 cup (100g) grated parmesan

1/4 cup torn basil leaves

2 tablespoon chopped parsley

300 gram mozzarella, sliced

Method

1.Preheat oven to 180°C or 160°C fan. Lightly grease an 8-cup ovenproof dish.

2.Heat stock in a saucepan until boiling. Add rice and simmer for 10 minutes.

3.Meanwhile, heat oil in a large frying pan on medium. Cook onion for 3 minutes, until softened.

4.Drain rice and stir into onion mixture. Cook for 5 minutes. Add half of passata, half of parmesan, basil and parsley and mix well. Season to taste.

5.Spoon half of rice mixture into prepared dish. Top with mozzarella and remaining passata. Spread over remaining rice mixture and sprinkle with remaining parmesan.

6.Bake for 30 minutes. Set aside for 10 minutes before serving.

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