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Baked Ratatouille Rice

Baked Ratatouille Rice
Baked Ratatouille Rice

This baked ratatouille rice is perhaps the finest baked rice we’ve ever tasted! First we use confit tomatoes, garlic, and herbs with oil, before adding a wonderful selection of veg and rice to create a perfectly flavoured all-in-one dish. This Mediterranean-flavoured dish tastes as good as it looks.

Ingredients
Method

Before you start

Preheat the oven to 180°C • 20 x 30cm lasagne or roasting dish • Kettle boiled • Heatproof jug • Tin foil

Ingredients

  • 1 large red onion
  • 650g cherry tomatoes 12 large or 25 small
  • garlic cloves
  • 15g fresh parsley
  • 1⁄2 tsp ground cinnamon 1⁄2 tsp ground fennel
  • 1⁄2 tsp Italian herbs
  • 1⁄2 tsp salt
  • 1⁄2 tsp pepper
  • 100ml olive oil
  • 1 aubergine
  • 1 courgette
  • 1 vegetable stock cube 2 tbsp tomato purée 600ml boiling water 300g basmati rice
  • 4–5 medium tomatoes salt and black pepper

To Serve

  • Green salad

Method

  1. 1.

    Prepare the base • Peel, halve and slice the onion • Halve the cherry tomatoes • Peel and slice the garlic • Pick the parsley leaves and set them to one side • Add the onion, tomatoes, garlic, parsley stems, cinnamon, fennel, Italian herbs, salt, pepper and olive oil to the roasting dish and gently stir everything together • Put the dish in the oven and roast for 50 minutes

    Prepare the topping vegetables • Trim the aubergine and courgette and cut into 3–4mm rounds • Cut the medium tomatoes into 5mm thick slices

    Carry on cooking • Remove the dish from the oven and increase the temperature to 220°C • Add the stock cube, tomato purée and boiling water to a jug and stir until the stock cube has dissolved • Sprinkle the rice evenly over the roasting dish • Gently pour in the stock to cover the rice • Arrange the aubergine, courgette and tomato slices over the rice in sequence, working in a spiral from the outside to the middle, until the rice is completely covered • Season with salt and pepper, seal the dish tightly with tin foil, put it in the oven and roast for 15 minutes

    Finish the dish • Take the dish out of the oven and carefully remove the foil (watch out for steam) • Turn the grill to max and put the dish underneath • Grill for 10–15 minutes, until the top has turned golden and lightly crispy

    Serve • Garnish with the parsley leaves • Spoon into serving dishes and serve immediately with a simple green salad