Serves 3
Ingredients:
2 punnet's cherry tomatoes, cut in half down the stem ends
3 large garlic cloves, unpeeled
1/2 cup kalamata olives, pitted and chopped up
1/3 cup fresh flat leaf parsley, finely chopped
1/4 cup fresh mint, finely chopped
1 tsp fresh thyme, finely chopped
1 cup arborio rice, rinsed
1 1/2 cups vegetable stock
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 220 degrees Celsius. Put your rice and vegetable stock in a saucepan and bring to the boil, once boiling reduce the heat to low, cover and let simmer for 13 minutes.
Meanwhile, place your tomatoes, cut sides up and the garlic cloves into a roasting pan. Place in preheated oven and roast for approx 15/20 minutes (or until the tomatoes look done)
Once the rice is cooked, stir, take off the heat and place aside for a further 10 minutes. All of the vegetable stock should have been absorbed. Once the 10 minutes is up, place out on a dish and allow the rice to slightly cool.
To make dressing for the rice, peel the roasted garlic and blend in a food processor with water, lemon juice, salt, pepper, and 1 cup roasted tomatoes until the mixture is fairly smooth.
Once all this is done place the cooked rice and remaining ingredients in a large bowl and mix with the dressing. Serve immediately.