This vibrant summer dish is a BBQ essential.
2 red onions, cut into chunks
2 red bell peppers, cut into chunks
2 courgettes, cut into chunks
1 1/2 tbsp olive oil
225g black rice (uncooked)
2 cloves garlic, minced
1 vegetable stock cube
Preheat oven to 200℃/395 /Gas 6. Line a baking tray with baking paper.
Toss onion, peppers and courgettes in olive oil, season with salt & pepper, and lay evenly on the baking tray.
Meanwhile, heat olive oil in a saucepan over medium heat, then add black rice and garlic. Cook for 6-7 minutes stirring constantly.
Add water and vegetable stock, and bring to a boil before reducing to a low heat.
Cover, and simmer for about 25-30 minutes or until water is absorbed. Divide rice into 4 bowls, top with vegetables and serve immediately.
Calories 293 k/cal