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
Savoury Baked Rice
with an olive & walnut salsa
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
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.
How many servings does Savoury Baked Rice provide?
4 servings
What are the main ingredients in Savoury Baked Rice?
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
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?
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
How many calories does Savoury Baked Rice have?
1074 calories
How much fat content does Savoury Baked Rice have?
grams
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