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Ingredients

Method

  • STEP 1

    Mix together the feta, olives, parsley and 2 tbsp of the olive oil.

  • STEP 2

    Heat remaining oil in a large, deep pan. Tip in onion, sizzle gently for 5 minutes until softened. Add courgettes, soften for a couple of minutes, then stir in rice.

  • STEP 3

    Pour in a ladleful of stock and stir until all the liquid has been absorbed. Add another ladle of stock and repeat until all the stock has been used, adding petit pois a couple of minutes before the last ladle. Simmer until rice is tender and juices creamy. Ladle into bowls, then scatter over feta and olive crumble.

Recipe from Good Food magazine, May 2004

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A star rating of 4.3 out of 5.19 ratings
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