It’s got to that point in the week where it’s definitely time for another one of Rachel Khoo’s ‘My Little French Kitchen’ recipes. I’ve already attempted her artisan Tian Provençal & sassy Spicy Aubergine Fries, but I’ve absolutely saved the best ’til last. You’re all in for a bloody good treat!
Preheat your oven to 180 degrees Celsius & grab some lovely fresh veggies to get cracking with. I opted for peppers, beef tomatoes and courgettes. You’ll also want red onion, black olives, capers, mushrooms, cherry tomatoes, raisins (optional), herbs (of your choice) and the all important red rice. [full recipe down below!]
Begin by cooking your vibrant red rice according to packet instructions. Whilst your rice is cooking, flesh out your veggies so that you’re left with some wonderful hollow shapes & place on a lined baking tray (see above!). Meanwhile, fry one large red onion and mushrooms before adding your cooked + drained rice. Complete your gorgeous filling by adding black olives, chopped capers, chopped cherry tomatoes and some juicy chopped raisins! The raisins are optional, but I think that they add a lovely fruity twist.
Load up the veggies with the glorious rice mix & you’re just about ready to pop these fabulous creations in the oven to bake for 30 minutes until the veggies are soft. Make sure to have a cheeky sample and season to your taste. I sprinkled some kosher salt, peppercorns & thyme over mine before serving. I also whipped up some chunky sweet potato wedges to serve on the side. Enjoy!
~ Before & After ~
RECIPE (serves 3-4 as a main):
150g red rice (be generous with this!) / 3 beef tomatoes / 5 peppers / 2 large courgettes / 1 red onion / 5 chestnut mushrooms / 10 cherry tomatoes / handful of black olives / 40g raisins (soaked in warm water for 5 mins) / herbs
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