Baked rice with green olives, orange, feta cheese & dill from From the Oven to the Table: Simple Dishes That Look After Themselves (page 156) by Diana Henry

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Notes about this recipe

  • bernalgirl on November 02, 2024

    This recipe is perfect for entertaining, put it in the oven and forget it till it’s time to eat. I don’t like orange so I substituted minced preserved lemon and added sumac to the garnish. It was a huge hit with my guests and is a great template for variations, as she suggests.

  • SpatulaCity on February 20, 2024

    Yummy! Cooked along with a chicken in a 450 degree oven and the rice burned all along the sides and bottom. So next time will heed the directions to bake at 400. :) Still the rice was lovely and would make for a great company dish. I didn’t have feta but didn’t miss it - the olives gave a nice salty briny kick. Served alongside Persian roast chicken from this book and it was a nice pairing.

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