Recipe | Ed Smith’s Red Rice with Beetroot, Feta and Wild Oregano

You might remember the other day, we had a chat with Ed Smith, food writer and chef, about his brand new cookbook, On the Side. Now, we’re lucky enough to have a recipe for one of these scrumptious side dishes straight out of the cookbook – red rice with beetroot, feta and wild oregano. Personally, I love red rice, beetroot, feta AND oregano so this side dish is already a winner for me. Enjoy!

Red Rice with Beetroot, Feta and Wild Oregano  

Serves 4–6

Preparation: on a hob

Time needed: 30 minutes to an hour

Ed says: I remember red rice being a thing in the 1990s: the colour intrigued and promised a great deal. But I also remember that, once cooked, red rice was dull in both colour and taste, perhaps a little too wholesome for its own good. This version is different, largely on account of the beetroot, which adds its extraordinary colour and that earthy-yet-sweet quality. The rice absorbs all the liquid it is cooked in, so you don’t lose any flavour down the sink, then it is seasoned with salty, sharp feta, and fresh Greek oregano in oil, sometimes called ‘zahtar’. If that’s not available, sprinkle the finished dish with lemon thyme or a generous pinch of the spice blend za’atar instead.

Grilled mackerel, lamb chops, rib-eye steaks and baked mushrooms are ideal partners to this side; basically, things with big personalities to match the bold colours and flavours in the pot. You’ll only need one other thing alongside; I suggest something crisp and fresh.

Red Rice with Beetroot, Feta and Wild Oregano from On the Side

Red Rice with Beetroot, Feta and Wild Oregano from On the Side

Ingredients

250g Camargue red rice or a mixture of red and wild rice

2 tablespoons sunflower or vegetable oil

1 red onion, finely diced

300g raw beetroot, peeled and diced

100g feta

Juice of ½ lemon

15g fresh oregano in oil, 1 teaspoon za’atar or the leaves from 4–5 sprigs lemon thyme

Sea salt

 

Method

Put the rice in a sieve and rinse it until the water runs clear. Heat the oil in a large heavy-bottomed saucepan over a medium heat, add the onion and a pinch of salt and cook for 4–5 minutes, or until softened. Add the beetroot and cook for 1–2 minutes, stirring occasionally before adding the rice, coating it in the oil and beetroot juices.

Pour 500ml boiling water over the rice and beetroot, reduce to a gentle simmer and cook with a lid on, slightly ajar, for 40 minutes. Stir once or twice to check the rice isn’t catching on the base of the pan. Remove the lid when there are 5–10 minutes to go. The rice is ready when fully tender with just a little nutty (but not chalky) bite. It should still be fairly loose-grained; if you pushed some to one side in the pan, it would fall back rather than sit prudishly. Turn the heat off.

Crumble half the feta into the rice and stir through until it melts. Taste to check the seasoning, adding the lemon juice and salt if necessary. Transfer to a platter or wide serving bowl. Sprinkle the remaining feta over the top, then the oregano (or lemon thyme or za’atar, plus a drizzle of extra-virgin olive oil). It’ll stay warm for at least 5–10 minutes, but is best made just before you eat rather than a long time in advance. It’s good cold, mind.

 On the Side cookbook by Ed Smith

On the Side is published by Murdoch Books and is available now. 

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