This recipe by Ottolenghi has been shot by recipe developer and cook, Jennifer Emilson from @thelemonapron, and is the perfect weekend dish. It’s packed full of flavour so can be served on its own or as a side, and is really simple to make.
BAKED RICE WITH TOMATO & GARLIC CONFIT
BAKED RICE WITH TOMATO & GARLIC CONFIT RECIPE
1 HOUR 30 MINUTES
• 800g cherry tomatoes
• 12 large garlic cloves or 25 small, peeled and cut in half if large
• 4 large shallots cut into 3cm pieces
• 1 bunch coriander stems cut into 4cm lengths. Save the leaves for garnishing
• 3 tbsp thyme leaves
• 4 small cinnamon sticks. If large, break in half
• 100ml olive oil
• salt and fresh cracked pepper
• 300g basmati rice
• 600ml boiling water
Preheat the oven to 180C 2
Arrange the tomatoes, garlic, shallots, coriander stems, thyme and cinnamon sticks in a large casserole or baking dish. Our large tray from our bake set works well here. 3
Pour in the olive oil, 1/2 tsp of salt and 1/2 tsp of pepper. Place in the oven, uncovered, for 1 hour until softened. Remove from oven and sprinkle the rice all over the vegetables, but do not stir them together. Set aside. 4
Increase the oven temperature to 230C. Sprinkle 3/4 tsp salt and 1/2 tsp of pepper over the rice. 5
Carefully pour the boiling water evenly over everything. Seal the dish tightly with tin foil. 6
Bake in the oven for 25 minutes, until the rice is cooked. Remove and set aside for 10 minutes. Do not remove the foil. The residual steam will finish cooking the rice perfectly.
Remove the foil, sprinkle with chopped coriander leaves, stirring them gently into the rice. Serve.
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