Mr Organic's Italian Rice & Roasted Mediterranean Vegetables

Slice a red onion into wedges.

Trim a bell pepper and cut it into thin strips.

Trim a courgette and slice it into rings at a slight angle.

Roughly slice some tomatoes into wedges.

Add all of the vegetables into a large mixing bowl.

Drizzle in 3 tablespoons of organic extra virgin olive oil.

Add 1 teaspoon of dried oregano, 1 teaspoon of dried parsley, and 1 teaspoon of dried thyme.

Season with sea salt and black pepper.

Toss the vegetables to coat them evenly with the oil and seasonings.

Line a baking tray and place the seasoned vegetables on it, spreading them out evenly.

Place 6 cloves of garlic with their skin still on between the vegetables.

Put the tray in a preheated oven at 180 degrees Celsius to roast for 45 minutes.

Halfway through roasting, turn the vegetables to ensure even cooking.

In a large pan, add 1 and 3/4 cups of water and a pinch of sea salt, and bring to a boil.

Measure out 1 cup of Italian organic venero rice and pour it into the boiling salted water.

Stir the rice once and cover the pan with a lid.

Lower the heat to a simmer and cook for 30 to 35 minutes, covered.

After 30 minutes, check if the water has evaporated and stir the rice.

Replace the lid and allow the rice to steam for 10 minutes.

Remove the roasted vegetables from the oven, ensuring they are nicely caramelized.

Remove the whole cloves of garlic and squeeze them into the pan with the rice, discarding the skins.

Pour in 1 tablespoon of red wine vinegar.

Finely chop a bunch of fresh flat leaf parsley and add half to the pan, reserving the other half for garnish.

Season with salt and black pepper, then carefully combine the vegetables with the rice.

Equipment Needed

Spice Level:

Dietary

Allergens