Spicy baked rice with herby feta

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This fabulously simple baked rice dish makes a vegetarian meal in itself, but is equally at home as a side act to lamb chops or roasted chicken. 

Serves 4 
Prepare 15 minutes + standing 
Cook 45 minutes •
 400g can Essential Chickpeas, drained and rinsed • 
1 Essential Lemon, juice • 250g Essential Basmati Rice of ½, the rest in wedges • 2 tbsp Essential Olive Oil, • 1 Knorr Hairy Bikers' plus an extra drizzle to serve Spicy Stock Pot • 1 large onion, finely chopped • 100g Essential Feta, crumbled • 2 cloves garlic, finely chopped • 2 tbsp chopped dill • 1 Essential Red Pepper, deseeded and thinly sliced

1 Preheat the oven to 200°C, gas mark 6. Rinse the rice thoroughly, then leave to soak in a bowl of cold water. 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. Add the garlic and red pepper, then fry for another 3-4 minutes until starting to take on some colour. 2 Add the chickpeas and fry for another minute. Drain the rice and add to the pan, stirring to coat in the cooking juices. Add the lemon juice and season lightly. Dissolve the stock pot in 500ml just-boiled water and pour over the top. 3 Bake for 35 minutes until golden and crispy on top. Let stand for 10 minutes. Meanwhile, combine the feta, dill, a drizzle of oil and some freshly ground black pepper. Spoon the feta mixture over the rice and serve with the lemon wedges. SOURCE OF PROTEIN V Per serving 1898k|/452kcals/15g fat/ 6g saturated fat/61g carbs/6.7g sugars/ 6g fibre/15g protein/0.7g salt/1 of your 5 a day



Pippa Gawley
Tel/What's App: +44 7980 921030

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