Tomato and orange rice tray bake

I have to admit I wasn’t sure whether I would like this one with the oranges when I first made it but I did and it's great range of textures and flavours. When I recreated it I expected dad to refuse – but he had it with a piece of seared tuna and ate all of it without moaning (massive shock as he refuses to eat rice due to some childhood thing!). Now he has eaten it once he can expect more experiments to see if he will eat it in different ways!

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Serves 4

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Ingredients:

200g Rice (I used red wild rice) – rinsed

700g cherry tomatoes – halved

300g shallots – chopped rough

6 cloves garlic – chopped

1 orange – chopped small

1 handful thyme leaves – chopped

3tsp smoked paprika

1 tblps agave syrup

2 tblsp balsamic Vinegar

100g spinach

30g almonds

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Method:

1. On a tray roast everything except for the rice, spinach and almonds for 35 minutes. Season well.
2. Boil the rice in water for 25 minutes. Drain
3. Mix the rice and roasted mix together.
4. Serve on the spinach scattered with almonds.

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Copyright © 2017 [Rachel De Caen]. All Rights Reserved.

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