This baked rice dish tastes so incredible. It's an update of a recipe by chef Yotam Ottolenghi and once you've tried it, you'll make it time and time again. The slow roasted tomatoes, garlic and ...

Stir in the spices, rice and stock. Cover with a lid, then bake for 30 minutes. Remove from the oven and leave to stand for 10 minutes. Stir through the spinach and serve topped with the flaked ...

Bake the casserole, uncovered, in a preheated 400°F oven for 15 minutes, or until the rice is almost tender. Season the eggs with a little salt and pour evenly over the top of the rice.

Yields: 4 servings Prep Time: 15 mins Process Time: 20 mins Total Time: 35 mins Calories per Serving: 557 x 250g pouches microwave basmati rice trout fillets, skin removed if you prefer baby corn, ...