Roast tomatoes and red rice with orange and almonds from River Cottage Much More Veg (page 40) by Hugh Fearnley-Whittingstall

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Accompaniments: Mushrooms with olives

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Margret on January 08, 2023

    It was good, I made it a few times.

  • aliceowlmug on May 23, 2021

    The recipe calls for half an orange, cut into 2cm pieces, skin and pith included. This didn't seem like much orange for a large recipe, so I used the whole orange. This gives a lovely subtle orange flavour. But the recipe doesn't specify if you are supposed to eat the cooked rind, so we assumed that it was supposed to be eaten, but it isn't very pleasant in 2cm pieces. Also we felt the final dish actually wasn't quite citrussy enough - next time I'll top with gremolata to add a bit of zing. I haven't decided what I'll do about the orange rind - either it needs to be in smaller pieces so eating it isn't so bitter, or in much larger pieces so they can be picked out!! Overall, tasty, and will make again.

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