Mediterranean Baked Rice with Fennel, Cherry Tomatoes, Olives and Oregano Feta Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   In a large oven-safe skillet or a regular frying pan, heat 2 tbsp (30 ml) olive oil over medium heat. Add the fennel and red onion with 1/2 tsp salt, and cook for 8 to 10 minutes until softened and lightly golden.

3. 3

   Add the garlic, dried oregano, dried thyme, and black pepper. Cook for 30 seconds, stirring, until fragrant.

4. 4

   Stir in the rinsed rice and mix for 1 minute so it is coated with the oil and aromatics.

5. 5

   Add the cherry tomatoes, green olives, and hot vegetable broth. Stir only once to distribute the ingredients evenly.

6. 6

   If your pan is not oven-safe, transfer the mixture to a medium baking dish. Cover tightly with aluminum foil or a lid and bake at 200 °C / 400 °F for 25 minutes.

7. 7

   Meanwhile, combine the crumbled feta, breadcrumbs, 1 tbsp (15 ml) olive oil, and lemon juice in a bowl until you have a loose, moist topping.

8. 8

   Remove the dish from the oven, carefully uncover it, and gently fluff the surface with a fork. Scatter the feta-breadcrumb mixture evenly over the top.

9. 9

   Return to the oven, uncovered, at 200 °C / 400 °F for 10 to 12 minutes, until the liquid is absorbed and the crust is golden around the edges.

10. 10

    Let rest for 5 minutes. Finish with the reserved fennel fronds finely chopped and serve hot.