What is the preparation time for Savoury Baked Rice?

The preparation time for Savoury Baked Rice with an olive & walnut salsa is between 30 and 45 minutes.

What is the total time required to make Savoury Baked Rice with an olive & walnut salsa?

The total time required to make Savoury Baked Rice with an olive & walnut salsa is between 40 and 55 minutes.

What are the main ingredients in Savoury Baked Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Colander

What is the nutritional information of Savoury Baked Rice?

Calories: 1074, Carbs: 189 grams, Fat: grams, Protein: 40.3 grams, Sugar: 30.7 grams, Salt: 807 grams

How do I prepare Savoury Baked Rice?

MINTY YOGHURT: Pick the leaves from the remaining mint sprig and roughly chop. In a small bowl, combine the chopped mint, the macadamia yoghurt, the juice from 2 lemon wedges, the lemon zest (to taste), and seasoning. Set aside. TOAST UNTIL GOLDEN: Preheat the oven to 200°C and boil the kettle. Place the cranberry & nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. READY THE RICE: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion & pepper slices until caramelised, 10-12 minutes (shifting occasionally). In the final 5 minutes, add the grated garlic and the NOMU rub. Fry until fragrant. Remove from the heat and mix through the rinsed rice and 400ml of salted water. Place into an oven-proof dish and top with the rinsed mint sprigs. Reserve one sprig to the side. Cover the dish with tinfoil and bake in the hot oven until the rice is fluffy and the liquid has been absorbed, 10-15 minutes. LEKKER LENTILS: Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 12-15 minutes. Remove from the pan and season. Set aside. ALL TOGETHER NOW: Drain and roughly chop the olives & peppers. In a bowl, toss together the chopped olives & peppers, the toasted cranberry & nut mixture, a squeeze of lemon juice (to taste), the crispy lentils, a drizzle of olive oil, and seasoning. Set aside. A TASTE TRIUMPH: Serve up the steaming baked rice and scatter with the olive & nut salsa. Drizzle over the minty macadamia yoghurt and serve any remaining lemon on the side.

What should be prepared from my kitchen to make Savoury Baked Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Colander

Savoury Baked Rice

Yes, you read that right, Chef! Instead of the traditional stove-boil-steam method, here’s a creative alternative to make savoury rice. Dotted with onions and bell peppers, spiced with garlic and NOMU Italian Rub, basmati rice is baked until fluffy. Spoon over the mouthwatering medley of olives, cranberries, walnuts, crispy lentils, and lemon juice, and finish with a minty lemon-infused macadamia yoghurt.

Savoury Baked Rice

with an olive & walnut salsa

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Bell Pepper
Bell Peppers
Buttanut Macadamia Nut Yoghurt
Cranberry & Nut Mix
Fresh Mint
Garlic Clove
Garlic Cloves
Lemon
Lemons
NOMU Italian Rub
Olives & Peppers
Onion
Onions
Tinned Lentils
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil
Colander

Serves 1

TOAST UNTIL GOLDEN
Preheat the oven to 200°C and boil the kettle. Place the cranberry & nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
READY THE RICE
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion & pepper slices until caramelised, 10-12 minutes (shifting occasionally). In the final 5 minutes, add the grated garlic and the NOMU rub. Fry until fragrant. Remove from the heat and mix through the rinsed rice and 200ml of salted water. Place into an oven-proof dish and top with the rinsed mint sprigs. Reserve one sprig to the side. Cover the dish with tinfoil and bake in the hot oven until the rice is fluffy and the liquid has been absorbed, 10-15 minutes.
LEKKER LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 12-15 minutes. Remove from the pan and season. Set aside.
MINTY YOGHURT
Pick the leaves from the remaining mint sprig and roughly chop. In a small bowl, combine the chopped mint, the macadamia yoghurt, the juice from 1 lemon wedge, the lemon zest (to taste), and seasoning. Set aside.
ALL TOGETHER NOW
Drain and roughly chop the olives & peppers. In a bowl, toss together the chopped olives & peppers, the toasted cranberry & nut mixture, a squeeze of lemon juice (to taste), the crispy lentils, a drizzle of olive oil, and seasoning. Set aside.
A TASTE TRIUMPH
Serve up the steaming baked rice and scatter with the olive & nut salsa. Drizzle over the minty macadamia yoghurt and serve any remaining lemon on the side.

Cranberry & Nut Mix - 30g
Onion - 1
Bell Pepper - 1
Garlic Clove - 1
NOMU Italian Rub - 10ml
White Basmati Rice - 100ml
Fresh Mint - 3g
Tinned Lentils - 120g
Buttanut Macadamia Nut Yoghurt - 50ml
Lemon - 1
Olives & Peppers - 40g

Download the Recipe

Serves 2

TOAST UNTIL GOLDEN
Preheat the oven to 200°C and boil the kettle. Place the cranberry & nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
READY THE RICE
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion & pepper slices until caramelised, 10-12 minutes (shifting occasionally). In the final 5 minutes, add the grated garlic and the NOMU rub. Fry until fragrant. Remove from the heat and mix through the rinsed rice and 400ml of salted water. Place into an oven-proof dish and top with the rinsed mint sprigs. Reserve one sprig to the side. Cover the dish with tinfoil and bake in the hot oven until the rice is fluffy and the liquid has been absorbed, 10-15 minutes.
LEKKER LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 12-15 minutes. Remove from the pan and season. Set aside.
MINTY YOGHURT
Pick the leaves from the remaining mint sprig and roughly chop. In a small bowl, combine the chopped mint, the macadamia yoghurt, the juice from 2 lemon wedges, the lemon zest (to taste), and seasoning. Set aside.
ALL TOGETHER NOW
Drain and roughly chop the olives & peppers. In a bowl, toss together the chopped olives & peppers, the toasted cranberry & nut mixture, a squeeze of lemon juice (to taste), the crispy lentils, a drizzle of olive oil, and seasoning. Set aside.
A TASTE TRIUMPH
Serve up the steaming baked rice and scatter with the olive & nut salsa. Drizzle over the minty macadamia yoghurt and serve any remaining lemon on the side.

Cranberry & Nut Mix - 60g
Onion - 1
Bell Pepper - 1
Garlic Clove - 1
NOMU Italian Rub - 20ml
White Basmati Rice - 200ml
Fresh Mint - 5g
Tinned Lentils - 240g
Buttanut Macadamia Nut Yoghurt - 100ml
Lemon - 1
Olives & Peppers - 80g

Download the Recipe

Serves 3

TOAST UNTIL GOLDEN
Preheat the oven to 200°C and boil the kettle. Place the cranberry & nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
READY THE RICE
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion & pepper slices until caramelised, 12-15 minutes (shifting occasionally). In the final 5 minutes, add the grated garlic and the NOMU rub. Fry until fragrant. Remove from the heat and mix through the rinsed rice and 600ml of salted water. Place into an oven-proof dish and top with the rinsed mint sprigs. Reserve one sprig to the side. Cover the dish with tinfoil and bake in the hot oven until the rice is fluffy and the liquid has been absorbed, 15-20 minutes.
LEKKER LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 12-15 minutes. Remove from the pan and season. Set aside.
MINTY YOGHURT
Pick the leaves from the remaining mint sprig and roughly chop. In a small bowl, combine the chopped mint, the macadamia yoghurt, the juice from 3 lemon wedges, the lemon zest (to taste), and seasoning. Set aside.
ALL TOGETHER NOW
Drain and roughly chop the olives & peppers. In a bowl, toss together the chopped olives & peppers, the toasted cranberry & nut mixture, a squeeze of lemon juice (to taste), the crispy lentils, a drizzle of olive oil, and seasoning. Set aside.
A TASTE TRIUMPH
Serve up the steaming baked rice and scatter with the olive & nut salsa. Drizzle over the minty macadamia yoghurt and serve any remaining lemon on the side.

Cranberry & Nut Mix - 90g
Onions - 2
Bell Peppers - 2
Garlic Cloves - 2
NOMU Italian Rub - 30ml
White Basmati Rice - 300ml
Fresh Mint - 8g
Tinned Lentils - 360g
Buttanut Macadamia Nut Yoghurt - 150ml
Lemons - 2
Olives & Peppers - 120ml

Download the Recipe

Serves 4

TOAST UNTIL GOLDEN
Preheat the oven to 200°C and boil the kettle. Place the cranberry & nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
READY THE RICE
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion & pepper slices until caramelised, 12-15 minutes (shifting occasionally). In the final 5 minutes, add the grated garlic and the NOMU rub. Fry until fragrant. Remove from the heat and mix through the rinsed rice and 800ml of salted water. Place into an oven-proof dish and top with the rinsed mint sprigs. Reserve one sprig to the side. Cover the dish with tinfoil and bake in the hot oven until the rice is fluffy and the liquid has been absorbed, 15-20 minutes.
LEKKER LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 12-15 minutes. Remove from the pan and season. Set aside.
MINTY YOGHURT
Pick the leaves from the remaining mint sprig and roughly chop. In a small bowl, combine the chopped mint, the macadamia yoghurt, the juice from 4 lemon wedges, the lemon zest (to taste), and seasoning. Set aside.
ALL TOGETHER NOW
Drain and roughly chop the olives & peppers. In a bowl, toss together the chopped olives & peppers, the toasted cranberry & nut mixture, a squeeze of lemon juice (to taste), the crispy lentils, a drizzle of olive oil, and seasoning. Set aside.
A TASTE TRIUMPH
Serve up the steaming baked rice and scatter with the olive & nut salsa. Drizzle over the minty macadamia yoghurt and serve any remaining lemon on the side.