This is one of my absolute favourite dinner recipes at the moment – it’s fairly cheap, it’s incredibly easy (you just mix it all together and shove in the oven to do it’s ~thang~) and if you can believe it, it’s gluten-free and vegan.
I got the original baked rice recipe from an old vegetarian-special Sainsbury’s magazine and have tweaked it to make it work better for us.
1 x pack of cherry tomatoes (fancy vine ones or cheapo ones will work)
1 x jar of artichoke hearts (found in the olive/antipasti section)
1.
(I add them one by one to avoid the entire jar of olive oil they’re preserved in, going in), and then crush in your garlic cloves.