1. Pasta Mio Roasted Tomato & Feta Rice

Ingredients

• 2 cups long-grain or basmati rice
• 400 g cherry tomatoes
• 3 tbsp olive oil, divided
• 2 tbsp BlixSam Pasta Mio
• 1 small onion, finely chopped
• 3 garlic cloves, crushed
• 3 cups vegetable stock
• 150 g feta, crumbled
• 2 cups baby spinach
• 2 tbsp fresh basil or parsley, chopped
• 1 tbsp fresh lemon juice
• Freshly ground black pepper
• Salt, only if needed
• Extra feta, for serving

Method

1. Preheat the oven to 200°C.
2. Place the cherry tomatoes on a baking tray. Drizzle with 1 tbsp olive oil and season with ½ tbsp BlixSam Pasta Mio.
3. Roast for 15–20 minutes, until the tomatoes are soft, blistered and beginning to caramelise.
4. Meanwhile, heat the remaining olive oil in a saucepan. Add the onion and cook over medium heat for 3–4 minutes, until softened.
5. Add the garlic and remaining Pasta Mio. Stir for about 30 seconds, allowing the seasoning to bloom in the oil.
6. Add the rice and stir for 1–2 minutes, coating the grains in the seasoned onion mixture.
7. Pour in the vegetable stock. Bring to a gentle boil, reduce the heat, cover and simmer for 12–15 minutes, or until the rice is tender.
8. Remove from the heat and leave covered for 5 minutes, then fluff gently with a fork.
9. Fold through the baby spinach, allowing the heat from the rice to wilt it. Add the roasted tomatoes, feta and fresh herbs.
10. Finish with the lemon juice and black pepper. Toss gently so some tomatoes remain whole and the feta stays in delicious creamy chunks.

💛 BlixSam Tip