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Baked Rice with Hummus

What you need: 

3 cups of brown short grain rice
hummus (you can make your own - below)
100gr grated vegen cheddar cheese
3 cloves garlic
1 leek
2 spring onions or 1 onion
1 zucchini
1/2 green pepper
1 carrot
1 cup tomato puree
1 teaspoon fenugreek
1 teaspoon white wine vinegar
ground pepper

What you do: 

Start off by boiling the rice add rice to hummus and grated cheese. (To make hummus, blend 1 can chick peas with 150ml of Tahini and the juice of two lemons)
To make the sauce:
Heat about 1 tablespoon of olive oil in pan. Fry garlic onions and leeks gently and add the Fenugreek. Add carrot and green pepper and finally the zucchini. Cook for about 10 mins. Add tomato puree vinegar and ground black pepper and leave to simmer for another 10 mins. Pre-heat oven to gas mark 3. Butter a medium sized loaf tin. Pour in half of the rice mixture then top with the sauce mixture. Finally finish off with the rest of the rice mixture and grated cheese on top. Cook in the oven for around 30 mins.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This is an awesome recipe. Nice and tasty for those cold winter nights.

As to confusion about whether it be 3 cups after cooking, that would make the most sense. It's supposed to serve 4 and generally you need 1 cup uncooked rice for 4 servings.  ;)

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I really enjoy this recipe - you can easily throw in any veggies you have on hand (cauliflower, peas, etc.). This is an excellent "comfort food" and can be mixed up with more hummus/less hummus, more cheese, garlicy tomato sauce in place of the puree, more rice to stretch this casserole out for a week.... I bake at 375F.

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This was okay, but not something we'll make again. The baking temperature wasn't clear in the recipe (we used 350), nor was the amount of uncooked rice to use (we used 1.5 cups).

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