One-pot Greek rice

Dean Edwards One Pot Greek Rice Portrait

Dean burst onto the foodie scene after coming second in BBC’s MasterChef Goes Large in 2006. Soon after he made his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly. 

Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience. 

A well-known face on the foodie festival scene, Dean is the author of four cookbooks Mincespiration, Feel-Good Family FoodCook Slow and Cook Slow Light and Healthy. 

For more information visit: www.deanedwards.co.uk or @deanedwardschef on social media

  • Rice type: Long grain white rice
  • Servings: 4
  • Preparation Time: 5 mins
  • Cooking Time: 1 hour

Ingredients

  • 3 medium fresh tomatoes plus 150g cherry tomatoes, all halved
  • 1 red onion peeled and roughly chopped
  • 2 red peppers deseeded and roughly chopped
  • 3 cloves garlic peeled
  • 1 tbsp fresh oregano
  • 1 tbsp tomato puree
  • 250ml boiling vegetable stock
  • 250g long grain rice
  • 80g black olives stoned and halved lengthways
  • 80g feta cheese crumbled
  • Fresh oregano and dill
  • Extra virgin olive oil

Equipment

step 1

Blend the 3 medium tomatoes, onions, peppers, garlic, oregano and tomato puree in a blender or liquidiser until smooth then spoon into a pot along with a good pinch of salt and pepper. Bring up to a gentle simmer then cover with a lid and cook for 15 minutes. Pour in the stock then return to a simmer

step 2

Whilst the sauce is cooking, rinse the rice really well then drain, then stir it into the tomato sauce, and if necessary add a splash of water to make sure the rice is just covered. Place a piece of foil on the top with a tight-fitting lid. Cook over the lowest heat setting for 20 minutes

step 3

Remove the lid and stir well then re-cover and cook for a further 15 minutes. Remove the lid and place a tea towel on top, leave to rest for 5 minutes before fluffing up the grains

step 4

Before serving scatter over the olives, feta cheese, cherry tomatoes, herbs and finally a drizzle of olive oil.

Dean’s Tip: Some diced chicken thigh meat would also be delicious if you want to a meat version