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Greek Rice RingParticularly attractive when moulded in a ring, this spicy rice dish, served hot or cold, makes a light meal on its own. Kebabs, shellfish or chicken make it even more substantial.


serves totaltime preptime cookingtime chillingtime
6 persons 2 hours 20 minutes 40 minutes 1 hour


{tab Ingredients}

  • 225 grams Rice, long grain
  • Salt & Black Pepper
  • Lemon Juice
  • 2 large Tomatoes
  • 2 dessert spoons Chives, finely chopped
  • 2 dessert spoons Parsley, finely chopped
  • 8 Green Olives
  • ½ teaspoon Basil, dried
  • ½ teaspoon Marjoram, dried
  • 1 Red Pepper
  • 4 tablespoons Olive Oil
  • 2 tablespoons Tarragon Vinegar


  • Black Olives

{tab Instructions}

  1. Cook the rice in a large pan of boiling salted water, with a teaspoon of lemon juice, for about 15 minutes or until the rice is just tender.
  2. Drain rice in a colander and cover with a dry cloth to absorb the steam and keep the rice dry and fluffy.
  3. While the rice is cooking, skin the tomatoes.
  4. Chop them finely and put them in a large bowl together with the chives, parsley and finely chopped green olives.
  5. Blend in the dried herbs.
  6. Scald the pepper in boiling water for 5 minutes, cut off the stalk end and remove the seeds.
  7. Cut the pepper into narrow strips, set eight stripes aside and chop the remainder finely.
  8. Add them to the tomato mixture.
  9. Mix the still warm rice into the tomato mixture.
  10. Blend the oil and vinegar together in a small bowl and season to taste with salt and pepper.
  11. Add enough of this dressing to moisten the rice thoroughly, adjust seasoning and sharpen to taste with lemon juice.
  12. Press the rice firmly into a ring mould and leave to set in a cool place for at least 1 hour.
  13. To serve hot, cover the rice mould with buttered foil or greaseproof paper and place it in a roasting tin containing about 1 cm of boiling water.
  14. Heat on top of the stove for 15 - 20 minutes, then remove the covering and place the serving dish over the mould.
  15. Turn it upside down and give a sharp shake to ease out the rice.
  16. Garnish with black olives and strips of red pepper.
  17. Invert half a grapefruit in the centre and skewer grilled lamb kebabs in a fan arrangement in the grapefruit.
  18. For a cold lunch, un-mould the rice ring, as already described, without re-heating it.
  19. For a more substantial meal, fill the centre with cooked chicken, scampi or lobster in Mousseline sauce.


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