Oven-baked rice with tomatoes, mushrooms and olives

Step 1/9

• ⅓ onion
• 1 cloves garlic

• knife
• cutting board
• oven

Preheat your oven to 180° Celcius. Chop the onion and mince the garlic.

Step 2/9

• 1⅔ tbsp olive oil

• baking dish

Add olive oil to a deep baking dish or a casserole. Then add the chopped and minced onion and garlic to it. Pop it in the oven for 3-5 mins or until brown and translucent. Be careful not to burn the garlic.

Step 3/9

• 75 g short grain rice

Remove the dish from the oven. Then wash your rice 2-3 times. Add the washed rice to the dish and mix thoroughly. Return the dish to the oven for about 10 mins or until the rice is almost translucent. If it’s too dry add an additional tbsp of olive oil.

Step 4/9

• 66⅔ g tomatoes
• 66⅔ g button mushrooms

• knife
• cutting board

In the meantime wash and clean the tomatoes and mushrooms, then chop them.

Step 5/9

• 33⅓ g jarred pitted black olives

• cutting board
• knife

Pit you olives (if they are not pitted) the cut them in half.

Step 6/9

• 166⅔ ml water
• 66⅔ ml white wine

Take the dish out of the oven. Add the white wine and lukewarm water to it.

Step 7/9

• ⅓ tsp smoked paprika powder
• ⅓ tsp Dried cilantro
• Black pepper
• salt

Add your chopped veggies and olives to it. Add the spices and season to taste with salt and pepper.

Step 8/9

Return the dish to the oven and bake the rice for 45-50 mins.

Step 9/9

• basil (for garnish)

Let it rest for about 10-15 mins and garnish with fresh basil if desired. The dish is ready for serving. Enjoy :)

Enjoy your meal!