ROASTED TOMATO & CHEDDAR RICE WITH GARDEN SALAD

Roasted tomato & cheddar rice with garden salad image

Served as a stunning side or quick main meal, this vegetarian dish is sure to satisfy

Provided by Good Food team

Time 30m

Number Of Ingredients 11

Ingredients

400g cherry tomato
2 onions , chopped
1 tbsp oregano leaves (or 1½ tsp dried), plus a few extra
1 tbsp olive oil
250g easy-cook long grain rice
1l hot vegetable stock
2 avocados , sliced
about 3 small bunches mixed soft herbs (we used chives, parsley and mint)
1 baby cos lettuce , shredded
juice 1 lemon
200g mature cheddar , grated

Steps:

Heat oven to 200C/180C fan/gas 6. Spread the tomatoes on a baking tray and roast for 15 mins, then remove. Heat grill to High.
Meanwhile, soften the onion and oregano in the oil, stir in the rice and stock, and boil for 15 mins, stirring occasionally, until the rice is cooked.
Mix the avocados, herbs, shredded lettuce and lemon juice.
Stir most of the cheese and tomatoes into the rice, tip into an ovenproof dish, scatter remaining cheese and tomatoes on top with some more oregano and flash under the grill to brown. Spoon onto plates with the salad served on the side.

Nutrition Facts : Calories 681 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.61 milligram of sodium