Confit Tomato Baked Rice

Confit Tomato Baked Rice

Sweet, slow-roasted tomatoes, fragrant cumin and punchy preserved lemon come together in this effortless one-pan baked rice, creating layers of flavour with minimal hands-on cooking. Finished with briny olives, a touch of harissa and fresh parsley, it's a vibrant side dish or satisfying vegetarian main that's perfect for sharing.

Ingredients (Serves 4):

300g Nice Rice white basmati dry rice (washed)

700g cherry tomatoes

1 head garlic, peeled & cloves left whole

1 leek, finely sliced

2 tsp cumin seeds

2 tbsp harissa paste

100g green olives, drained & pitted

2 preserved lemons, deseeded & roughly chopped

525ml boiling water

handful chopped parsley
Instructions:
  1. Heat the oven to 200℃/180℃ fan.

  2. Add the cherry tomatoes, peeled garlic, leeks and cumin seeds to a large deep baking tray with 2 tbsp olive oil, salt & pepper. Bake for 30 mins.

  3. Remove from the oven, add the drained green olives, chopped preserved lemon, harissa, Basmati rice and water, cover with foil and put back into the oven for 25 mins or until the rice has absorbed all the liquid.

  4. Remove from oven and leave to steam for 10 mins, then remove the foil and fluff up the rice with a fork.

  5. Serve the rice garnished with the chopped parsley.
 


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