Name: Tomato pilaf
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 medium brown onion, chopped; 2 clove garlic, crushed; 1 teaspoon sweet paprika; 1 1/2 cup basmati rice; 1 1/2 cup vegetable stock; 400 gram can diced tomatoes; 400 gram can red kidney beans, rinsed; 1 bunch english spinach, leaves shredded; 125 gram creamy feta, crumbled; 1/3 cup pitted kalamata olives, halved

Tomato pilaf

This warm, hearty tomato-based rice dish is beautiful served hot from the oven, sprinkled with crumbly, creamy feta cheese and salty olive pieces.

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Serves 4

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

1 tablespoon vegetable or olive oil

1 medium brown onion, chopped

2 clove garlic, crushed

1 teaspoon sweet paprika

1 1/2 cup basmati rice

1 1/2 cup vegetable stock

400 gram can diced tomatoes

400 gram can red kidney beans, rinsed

1 bunch english spinach, leaves shredded

125 gram creamy feta, crumbled

1/3 cup pitted kalamata olives, halved

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Heat oil in a large frying pan over moderate heat. Add onion. Cook, stirring, 5 minutes, or until soft. Add garlic and paprika. Cook, stirring, 1 minute, or until fragrant. Stir in rice until well combined.

3.Stir stock and tomato into rice mixture; bring to the boil. Transfer to a 2.5-litre (10-cup) ovenproof dish. Cover. Bake 40 minutes.

4.Remove from oven. Carefully uncover. Add kidney beans and spinach. Replace lid; stand 5 minutes. Uncover. Using a fork, fluff and separate grains, mixing spinach and beans through rice. Sprinkle with feta and olives. Serve.

For a spicy touch, add 1/2 teaspoon cayenne pepper with the paprika. Take care uncovering the rice from the oven; be aware of the steam.
Note

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