Greek-style baked fragrant rice with roasted tomatoes

Ingredients:

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)

Method:

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.