CookEat Recipe
Artichoke and Rice with Mint
Roasted artichoke hearts and cooked rice are folded with Kalamata olives, mint and herbs. Serve with natural yogurt and crisp baked filo.
Method
Steps
Step 1
Weigh the white rice dry, rinse and simmer in the measured 1000 ml boiling water for the full packet time until tender, then drain well. Heat the oven to 200°C. Use canned artichoke hearts in water, weighed drained, quartered and patted dry.
Step 2
Toss the artichokes with 2 tablespoons olive oil and roast for 12–15 minutes until lightly coloured. Fold in the cooked rice and black pepper for the final 3 minutes to warm.
Step 3
Lower the oven to 180°C. Brush thawed filo lightly with the remaining tablespoon oil, stack in three layers and cut into small rectangles. Bake on lined trays for 8–12 minutes until golden and crisp throughout; follow a longer packet cooking time if specified.
Step 4
Pit and chop the olives. Wash and chop the mint and herbs. Fold into the warm rice off the heat, divide among eight small plates and spoon the yogurt around it. Serve with the baked filo crisps.
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