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Nikki's Rice Dish

Serves 4


2 cups short grain brown rice

4 cups water

Coconut oil or olive oil

2 onions or 1 onion and 1 leek thinly sliced

2-4 garlic cloves chopped finely, minced or grated (optional)

2-3 teaspoons cumin seeds or ground cumin

2-3 teaspoons basil or oregano

2 teaspoons paprika

1 red pepper chopped

Handful of greens finely chopped - spinach/kale/ cabbage

Handful of raisins or chopped dried apricots

200g of cooked chickpeas 

Jar of passatta / tinned tomatoes / tomato paste


I like to add agave and sometimes some red wine to cook off

Crumbled (vegan) feta and sunflower seeds.




Cook brown rice as per basic brown rice recipe.


Slice the onions and leeks if you are using, chop the garlic.


Cook the onions and leeks in the oil on a low heat till very soft. When softened add the garlic and the herbs and spices and sautee. 


Add the chopped peppers and any greens you are using. Let all soften for 10 mins.


Put the oven on for 180.


Add the passatta, tomato paste, apricots or raisins  and any agave / wine you are using and let simmer for 15 mins.  


Add the chickpeas and let cook for 5 mins.


When rice is cooked assemble the rice and sauce in a baking dish the shallower the dish the more baked and crispy it can be. Non vegan version can have feta cheese or vegan feta or toasted sunflower seeds sprinkled on after. 


Bake for 10 mins till bubbling and looking baked. Enjoy!

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