Susie Drage
Music, Art & Cookery
The Cookery Book
Feta & Mediterranean Vegetable Rice Bake


Feta and Vegetable Rice Bake
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Serves: 4 people
Prep time: 15 minutes
Cooking time: 55 minutes
A colourful medley of vegetables in a delicious baked rice casing courtesy of BBC Good Food. Each time we make this, I sneak more Parmesan into the rice and also add mixed seeds for interest and crunch, as well as valuable source of protein.
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Ingredients
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200g Long Grain or Basmati Rice
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¼ cup mixed seeds (optional)
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2 Large Eggs
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100g Grated Parmesan Cheese
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1 Large Red Onion
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2 x Courgettes
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Trio of Peppers
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200g Cherry Tomatoes
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1 teaspoon Dried Basil
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45g Pitted Black Olives (or mixed green and black olives)
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200g pack Feta Cheese, cut into small cubes
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50ml Virgin Olive Oil
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Salt and Black Pepper
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1 shallow ovenproof dish approx. 20 x 30cm
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Method
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Pre-heat the oven to 190°C/375°F/Gas Mark 5.
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Cook the rice as per instructions on the pack – drain and allow to cool a little.
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Beat the eggs, add the grated Parmesan cheese and mix with the rice.
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Grease the dish with some olive oil, spread the rice mixture over the base and up the sides of the dish.
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At this point, you can blind bake for about 20 - 25 minutes.
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Chop the feta into chunks the same size as the vegetables, add the olives and basil and set aside.
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Meanwhile, peel the red onion and chop into medium size chunks.
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Chop the courgettes into the same size pieces.
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Chop the peppers, discarding any pith and seeds, the same size as the onions and courgette.
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Halve the cherry tomatoes, place the vegetables in a roasting tray and drizzle with olive oil and some seasoning.
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The vegetables should now roast in the oven for about 35 - 40 minutes until softened and turning a little golden.
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Remove the cooked rice crust from the oven and also the roasted vegetables.
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Fill the crust with the roasted vegetables and top with the feta and olive mixture.
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Cut into slices or quarters and serve.