Greek-style baked fragrant rice with roasted tomatoes

Let the oven do the work while you relax.

Less than 1 hour

Serves 4

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Tomato topping:
  • 6 salad tomatoes, cut in 1.5cm-thick slices
  • Glug olive oil
  • Salt and milled pepper
  • 3 cloves garlic, thinly sliced 
  • Handful olives
  • Handful each fresh mint, dill and parsley, torn


  • Glug olive or canola oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 3 cups (750ml) dried brown rice and lentil mix (or wholegrain of choice) 
  • 6 cups (1.5L) vegetable stock (or 1/2 stock, 1/2 water) 
  • Grated peel of 1 lemon
  • 1 packet (200g) PnP young spinach (or leafy green veg of choice)


  1. Preheat oven to 160°C. 
  2. Place tomatoes on a lined tray, drizzle with oil, season and scatter with garlic. 
  3. Roast for 30 minutes and leave in oven. 
  4. Heat oil in an ovenproof pan. Sauté onion for 8-10 minutes, then add garlic and fry for a minute. 
  5. Remove from heat and stir in rice-lentil mix, stock and lemon peel. Season.
  6. Increase oven to 200°C and bake rice and tomatoes for 20 minutes. 
  7. Add olives to tomato tray and stir spinach through the rice. 
  8. Bake for a further 5-10 minutes. 
  9. Serve rice topped with herbs and tomatoes, and drizzled with pan juices.


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