Mediterranean Rice & Vegetable Loaf

Name: Mediterranean Rice & Vegetable Loaf
Total time: 3600 s
Yield: 8-12 servings
Cuisine: British
Ingredients: 1 Onion, finely chopped; 2 tbsp olive oil + 1 tbsp for vegetables; Pinch saffron; 1/2 tsp fennel seeds; 2 garlic cloves, crushed or finely grated; Pinch chilli flakes; 1 tin tomatoes, chopped; 3-4 sundried tomatoes in oil, drained and finely chopped; 400 g risotto or paella rice; 1 couple of good pinches of salt; Freshly ground black pepper; 1.2 litres hot chicken or vegetable stock; 1 tsp dried basil; Splash sushi seasoning vinegar or wine vinegar + 1 tsp sugar; 1 bag frozen Mediterranean vegetables mix; 1 smidge of Butter, for greasing the tin; 125 g provolone piccante or pizza mozzarella or mixture of them; 100 g roasted red peppers, peeled; 60 g /2 tbsp toasted pine nuts

Celeste @celeste_xtina_C00K5

Essex

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A great way to use paella rice or risotto rice to make a delicious vegetarian meal.
I have taken inspiration from a recipe in the Riverford Farm Everyday & Sunday recipe book, but I have adapted it to the contents of my fridge, freezer and larder. You can always do the same.

This recipe yielded enough for me to make 2 loaves, one 2lb and one 1lb, one of which could be for dinner, the other for a picnic the next day... Or wrap it up and freeze it. I then unwrap it, pop it back in the tin I cooked it in, defrost it and heat it through thoroughly.

🍚🍅🍆🍚🍅🍆🍚🍅🍆🍚🍅🍆🍚🍅🍆

Celeste @celeste_xtina_C00K5

Essex

🍚🍅🍆🍚🍅🍆🍚🍅🍆🍚🍅🍆🍚🍅🍆

Saved

Ingredients

1 hour +

8-12 servings

1Onion, finely chopped
2 tbspolive oil + 1 tbsp for vegetables
Pinchsaffron
1/2 tspfennel seeds
2garlic cloves, crushed or finely grated
Pinchchilli flakes
1 tintomatoes, chopped
Need Chopped Tomatoes?
3-4sundried tomatoes in oil, drained and finely chopped
400 grisotto or paella rice
1couple of good pinches of salt
Freshly ground black pepper
1.2 litreshot chicken or vegetable stock
1 tspdried basil
Splashsushi seasoning vinegar or wine vinegar + 1 tsp sugar
1 bagfrozen Mediterranean vegetables mix
1smidge of Butter, for greasing the tin
125 gprovolone piccante or pizza mozzarella or mixture of them
100 groasted red peppers, peeled
Roasting Sweet (bell) Peppers
60 g/2 tbsp toasted pine nuts

Saved

Steps

1 hour +

1

Saute the onion in the 2 tbsp olive oil with the Saffron in a large pan for 10 minutes on a low heat.
2

Add the fennel seeds, garlic and chilli flakes and cook for another minute or two before adding the sundried tomatoes, tinned tomatoes and the rice.
3

Increase the heat and cook for 5 minutes, simmering to reduce liquid. Season well.
4

Have the stock simmering in a separate pan.
5

Stir the rice and add a ladle of stock. Stir again. Once absorbed, repeat until all stock is used.
6

Check the seasoning (and that the rice still has a little bite) by tasting. Add the dried basil, then remove from heat and, allow to cool.
7

Heat oven to 180C.
8

In a wok or large frying pan, add a tbsp of olive oil. Stir fry the vegetables until all liquid has disappeared and the vegetables are cooked through and becoming golden.
9

Butter a 2 lb loaf tin and lay a strip of greaseproof paper along the bottom.
10

Press 1\3 of the rice mixture into the bottom of the loaf tin.
11

Then put in half the vegetables, peppers, half the pine nuts, followed by a layer of the cheese.
12
13

If using a large tin you may be able to repeat step 11. Either way, finish with a layer of rice.
14

Place the loaf tin in the oven and bake for 30 minutes, until golden brown. Remove and carefully run a knife around the edge, then turn out onto a serving plate.
15

Slice to serve, eating it either hot or cold.

Tips

Need Chopped Tomatoes?

A mess-free way to get a tin of plum tomatoes into being a tin of chopped tomatoes is to open it and then use a knife to slide back and forwards inside the tin to cut up the tomatoes. Easy.