Roasting Dishes

Roasting dishes are an essential item in any family kitchen. The heavy-gauge steel core of an enamelware roasting dish, provides the advantages quality of conducting heat quickly, speeding up the cooking times of your recipes and ensuring a crisp exterior on dishes, such as roast potatoes.

Roasted Rice with Tomato and Garlic Confit

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Ingredients

  • 800g cherry tomatoes
  • 12 large garlic cloves or 25 small, peeled and cut in half if large
  • 4 large shallots cut into 3cm pieces
  • 1 bunch coriander stems cut into 4cm lengths. Save the leaves for garnishing
  • 3 tbsp thyme leaves
  • 4 small cinnamon sticks. If large, break in half
  • 100ml olive oil
  • Salt and fresh cracked pepper
  • 300g basmati rice
  • 600ml boiling water

Method

Our Roasted Rice with Tomato and Garlic Confit recipe works throughout all seasons. In the warmer months serve cold as a side salad at a BBQ, and during the winter serve hot alongside a warming stew.

PREPERATION TIME: 15 MINUTES

COOKING TIME: 1 HOUR 30 MINUTES

SERVES: 6

1. Preheat the oven to 180C

2. Arrange the tomatoes, garlic, shallots, coriander stems, thyme and cinnamon sticks in a large roasting dish. Our large tray from our bake set or largest pan in our Pi Set works well here.

3. Pour in the olive oil, 1/2 tsp of salt and 1/2 tsp of pepper to the Roasting Dish. Place in the oven, uncovered, for 1 hour until softened. Remove from oven and sprinkle the rice all over the vegetables, but do not stir them together. Set aside.

4. Increase the oven temperature to 230C. Sprinkle 3/4 tsp salt and 1/2 tsp of pepper over the rice.

5. Carefully pour the boiling water evenly over everything. Seal the dish tightly with tin foil.

6. Bake in the oven for 25 minutes, until the rice is cooked. Remove and set aside for 10 minutes. Do not remove the foil. The residual steam will finish cooking the rice perfectly.

7. Remove the foil, sprinkle with chopped coriander leaves, stirring them gently into the rice. Serve in the Roasting Dish.