With January in full swing and most of us staying at home, there’s always the need for some culinary inspiration. This week’s recipe is quite simple, and makes for a perfect lunch. Add these lovely roasted peppers to it, and you’re in for a treat.
As you may know, in Greece food revolves around two main flavours: lemon and tomatoes. We love them both, equally. But this week we went for the latter. However, during the long winter months tomatoes are scarce, more expensive and trust us, they taste nothing like the ones you find in the summer. So we go for our organic passata. Tomatoes are picked during the summer when they are at their best and then turned into our aromatic tomato passata without any seeds or peels. Using nothing but tomatoes and no added salt it is as close to the flavours of nature as you would expect.
Now, when you slowly cook brown rice in this tomato passata, the result is a nutritious, delicious meal! With the addition of olives, sun-dried tomatoes and artichokes, of course.
Serves 2
2 tbsp olive oil
100g brown rice or Carolina rice
450g passata
250ml water
½ tub of olives (we used a selection of Kalamata plain and unripe olives)
5-6 sun-dried tomatoes
½ jar artichoke hearts, drained
Pour the olive oil in a medium-sized pot and over medium-low heat. Once hot add the rice and stir, so that each grain is coated with the oil. Season with salt.
Add the passata and water. Turn up the heat and bring to a boil. Lower the heat and let the rice cook until tender, for approximately 40min.
Once the rice is cooked, add the olives, sun-dried tomatoes and artichokes and let the flavours blend for another 5 minutes. Serve hot or at room temperature with plenty of feta cheese.
