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by Alice Warner •

Baked tomato rice with farm greens

This dish makes use of tomatoes harvested during summer, roasted in the oven and then blended and preserved in sterile jars for use in Winter soups and stews. Well worth doing. Ingredients 1 tablespoon oil1 onion finely chopped1 clove garlic1 tablespoon paprika2 tablespoons finely chopped parsley2 cups chopped greens from the farm1 cup rice1 cup of tomato passata1 cup waterSaltPepper   Steps Preheat the oven to 200 degrees Celsius. Heat the oil in a lidded casserole dish suitable for both stove top and oven. Fry the onion, garlic and paprika for a minute or two until the onion is soft. Add the rice and stir to coat for 1 minute. Add the greens, parsley, tomato passata, water and salt and pepper to taste. Stir to combine and return to the boil. Place the lid on and bake for 35-40 minutes in the oven. If you like you can add chicken, chorizo or bacon to this dish. Simply fry it briefly (to seal it) at the beginning with the oil before the onion mix. Then remove it from the pan and cook the onion mix in the same pan. Add the meat back in on top of the rice mixture after step 5 before baking in the oven.