This is an adaptation (the ingredients have substantially changed) of Dish of the Month which appeared on the February 2014 edition of Waitrose Kitchen magazine. It was an Yotam Ottolenghi recipe. Enough for 4:
- 275 g cherry tomatoes (peeled and halved)
- 50g camargue rice (I used Waitrose LOVE life red camargue & wild rice)
- 70g brown rice
- 1 tbsp olive oil
- 1 small onion (finely chopped)
- 1 stick of celery (finely chopped)
- 250g spinach (washed and spun in a salad-spinner to remove any moisture)
- 80g feta (I used Sainsbury’s Basics Greek style salad cheese)
- 2 large eggs
- 80g Greek yogurt
- 40g double cream
- black pepper (to taste)
- 60g mature cheddar (grated)
- 20g parmesan (grated)
Put the tomato halves on a baking sheet and cook in the oven at 120C (Gas Mark 1/2) for about 1.5 hours until semi-dried.
Put all the rice in one pan and cook until tender (about 25 minutes). Drain.
Meanwhile, heat the olive oil and very gently cook the onion and celery for 15 minutes. Turn up the heat and add the spinach, stirring constantly until it has all wilted. Remove from the heat, crumble in the feta, mix well and allow to cool for about 15 minutes.
Whisk together the eggs, yogurt, double cream and black pepper. Add this to the rice mixture, and add 2/3rds of the tomatoes. Make sure everything is well combined and transfer to an oven-proof dish. Sprinkle the remaining tomatoes and the grated cheeses over the top.
Bake in the oven at 180C (Gas Mark 4) for 40 minutes until set and golden brown on top.
When I made this dish, I was in a hurry, so I used the microwave instead. Starting with a warm rice mixture, I microwaved it on ‘high’ for 8 minutes and then browned the dish under the grill. I don’t that the finished product suffered as a result.