Spicy baked rice with herby feta

3 Servings
Oven: 180ยบC

Ingredients

  • 125 g Basmati Rice
  • 2 tbsp Olive Oil, plus an extra drizzle to serve
  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • 1 Red Pepper deseeded and thinly sliced
  • 400 g can Chickpeas drained and rinsed
  • 1 Lemon, juice of 1/2, the rest in wedges
  • 250 ml Vegetable stock
  • 2 tsp Firemite or chilli paste
  • 100 g Feta, crumbled
  • 2 tbsp chopped dill

Instructions

1

Rinse the rice thoroughly, then leave to soak in a bowl of cold water.

2

Heat the oil in a large ovenproof frying pan or a 1.5-litre flame-proof casserole dish and fry the onion with a pinch of salt for 3-4 minutes over a medium-high heat until starting to soften.

3

Add the garlic and red pepper, then fry for another 3-4 minutes until starting to take on some colour.

4

Add the chickpeas and fry for another minute.

5

Drain the rice and add to the pan, stirring to coat in the cooking juices.

6

Add the lemon juice and season lightly.

7

Dissolve the Firemite in the stock and pour over the top.

8

Bake for 35 minutes until golden and crispy on top. Let stand for 10 minutes.

9

Meanwhile, combine the feta, dill, a drizzle of oil and some freshly ground black pepper.

10

Spoon the feta mixture over the rice and serve with the lemon wedges