Maltese baked rice

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1 Red Pepper (Finely Chopped)

300g Organic Rice

1 Large Courgette (Finely Chopped)

1 Tbls Tomato Puree

2 Carrots (Finely Chopped)

2 Tsp Ground Turmeric

1 Large Mushroom (Chopped)

2 Organic Vegetable Stock Cubes (I prefer kallo)

1 Garlic Clove (Finely Chopped)

1 Tsp Cumin

3 Shallots(Finely Chopped)

3 Floz Water

160g Smoked Organic Tofu

2 Heaped Tsp Curry Powder

700g Organic Passata

½ Tsp Raw Honey

4 Free Range organic Eggs

1 Tsp Oregano

200g Peas

1 Tsp Ground Coriander

 

 

Method:

Pre heat oven 190°C

Sauté shallots, garlic and Carrot on a medium heat until shallots are opaque and softened.

Add Red Pepper and Courgette Cumin, Oregano, Ground Coriander, Turmeric, Curry Powder and continue to fry for 5 minutes or until mildly softened.

Then add the passata, Tomato Puree, honey, Mushroom Ketchup, Organic Vegetable Stock Cubes and water and cook for a further 5 minutes. Adding salt and pepper to taste.

Whilst the sauce is reducing wash the rice in a sieve (This is important)

When the 5 minutes had elapsed, add the washed rice and tofu to the pan and stir through evenly.

Now transfer the sauce and rice mixture to a baking dish.

Mix 4 eggs together in a bowl.

Pour the mixture over the sauce and rice mixture evenly, spread as necessary.

Transfer to oven and bake for 1 Hour and 10mins approximately.

Check consistency to ensure all liquid has been absorbed.

Allow to cool for 10 Minutes. Serve and enjoy!

 

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