Time 30m Number Of Ingredients 11 Steps:
Preheat oven to 200°C / 392°F. In a medium-sized cooking pot heat a good splash of olive oil. Add onion and garlic and cook until softened. Stir in the spices, tomato paste, and grated tomato. Cook for 1-2 minutes while stirring constantly. Pour in the water or vegetable stock and add the sugar. Season with salt and pepper. Cook for 5 minutes more. Then turn off the heat. In a baking dish, about 33x22cm/13x9-inch add the rice and pour the tomato sauce on top. Bake for about 30 minutes or until the rice is cooked and absorbs all the water. Stir rice every now and then. NOTE: As the temperature for each stove may differ, it may need 5 minutes more or less baking. For this same reason taste the rice and add a little bit more water if needed.
Time 35m Yield 6 Number Of Ingredients 9 Steps:
Heat oil in a saucepan over medium heat and cook onion and garlic until soft and translucent, about 3 minutes. Add rice; cook and stir until lightly toasted for 2 minutes. Add chicken broth, tomato sauce, parsley, salt, and pepper; bring to a boil. Cover and reduce heat to low. Cook until all the liquid is absorbed and rice is done, about 20 minutes.
Time 30m Number Of Ingredients 8 Steps:
You can watch the video in the post for visual instructions.Cook the rice as per the package instructions and then set it aside. Heat the oil in a skillet over medium heat and add the diced onion. Sauté for about 4 minutes, then add the garlic, tomato paste, and gyro seasoning. Mix and cook for a further minute. Now add the passata and vegetable stock powder, stir, and leave to simmer for about 5-8 minutes, then turn off the heat. Finally, add the cooked rice and stir to combine.You can serve the rice from a large serving dish or transfer each serving to a small bowl or ramekin, press lightly to make sure it’s ‘compact’, then invert the bowl to serving a rice ‘mound’. Enjoy!
Time 2h Yield 8 Number Of Ingredients 15 Steps:
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork. Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.
Time 2h Yield Serves six Number Of Ingredients 9 Steps:
Prepare the tomatoes. With a sharp paring knife, cut out the tops of the tomatoes as you would a jack-o’-lantern, leaving them intact so that you can replace them when you bake the tomatoes. Cut away the woody core, and reserve the tops. Using a small spoon, preferably a grapefruit spoon, scoop out the insides of the tomatoes. Place a strainer over a bowl, and rub the seed pods against the strainer. Discard the seeds. Finely chop the pulp. Add to the bowl with the juice. Salt the tomato shells, place them upside down on a rack set on a baking sheet, and let drain while you prepare the remaining ingredients. Toss the shredded zucchini with a generous amount of salt, and let drain in a colander for 10 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to the bowl with the tomato pulp. Add the garlic, mint, parsley or dill, and rice or bulgur. Season generously with salt and pepper. Stir in 2 tablespoons of the olive oil and let sit for 30 minutes. Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the tomatoes. Fill the tomatoes almost to the top with the stuffing, and replace the caps. Place in the oiled baking dish. Drizzle on the remaining oil. Place in the oven, and bake 45 minutes to an hour until the tomatoes are almost collapsing. Remove from the heat, and allow to cool to room temperature or serve hot.
Time 25m Yield 2 servings. Number Of Ingredients 7 Steps:
In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender and liquid is absorbed.
Time 1h Yield 6 cups Number Of Ingredients 12 Steps:
Heat a large non-stick frying pan and add the olive oil. Sauté the onion and garlic until clear. Add the tomatoes, parsley and oregano. Simmer, covered, until the tomatoes are very tender, about 25 minutes. Add the remaining ingredients and cook an additional 20 minutes. The sauce will keep in the refrigerator for several days.
Time 1h Yield 8 serving(s) Number Of Ingredients 9 Steps:
Over low heat in a large skillet, sauté onion until just translucent. Increase heat to medium and add cabbage. Continue cooking until wilted. Add tomatoes and water. When in comes to a boil, add rice, parsley, salt and pepper. Reduce heat to simmer, cover and cook until very little liquid remains and rice is tender. Serve.
