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    Tomato & mint rice

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    Tomato & mint rice

    By Selin Kiazim

    This delicious rice dish is essentially the filling for dolma (stuffed vine leaves), which I love. On its own, however, the rice makes a great side to lots of different dishes. It’s so versatile.

    • Gluten Free
    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4

    Ingredients

    1 onion, finely chopped
    2 tbsp olive oil
    1 tsp dried mint
    200g long grain rice, thoroughly rinsed
    400g can chopped tomatoes
    1 tsp fine sea salt
    1 lemon, juice 

    Method

    1 Preheat the oven to 180˚C, gas mark 4. Put all the ingredients in a 2-litre ovenproof dish and mix together. Add 200ml just-boiled water and cover tightly with foil; bake for 30 minutes. 

    2 Remove the foil and bake for 8-12 minutes more or until all the water is absorbed. Once cooked, run a fork through the rice to fluff it up, and serve immediately.

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