Name: Mediterranean vegetable rice
Total time: 45 min
Yield: 1
Ingredients: 300 g basmati rice; 1 small red onion; 1 courgette; 4 ripe mixed-colour tomatoes; 4 tablespoons green pesto; olive oil; 8 black olives (stone in); white wine vinegar; extra virgin olive oil; 4 sprigs of fresh basil; ½ x 125 g ball of mozzarella cheese

Mediterranean vegetable rice

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Total Time:
45 minutes

Ingredients:

300 g basmati rice
1 small red onion
1 courgette
4 ripe mixed-colour tomatoes
4 tablespoons green pesto
olive oil
8 black olives (stone in)
white wine vinegar
extra virgin olive oil
4 sprigs of fresh basil
½ x 125 g ball of mozzarella cheese

Instructions:

1. Preheat the grill to high. 2. Spread the rice in a 25cm x 35cm roasting tray. Add 650ml of boiling salted water. Cook on medium heat for 12 minutes, stirring occasionally, then turn off heat. 3. Thinly slice the red onion and courgette. Slice the tomatoes. 4. Spoon pesto over the rice. Layer with onion, courgette, and tomatoes in a circular pattern until the tray is covered. 5. Drizzle with 2 tablespoons of olive oil, sprinkle black pepper, and grill on the middle shelf for 25 minutes until gratinated. 6. For tapenade: finely chop olives, mix with ½ tablespoon of vinegar and extra virgin olive oil. 7. Serve by garnishing with basil leaves, olive tapenade, and torn mozzarella.

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