GREEK PRAWN AND FETA BAKE
Source: The Essential Rice Cookbook by Wendy Stephens

2 tablespoons extra virgin olive oil
1 red onion, chopped
3 garlic cloves, crushed
1 teaspoon ground cumin
3 tablespoons chopped oregano, divided
2 tablespoons red wine vinegar
3 cups (660 g / 1 lb / 5 1/2 oz) risotto rice
2 tins (400 g / 13 oz each) tins chopped tomatoes
1 1/2 tablespoons tomato paste (puree)
1/4 cup (35 g / l 1/4 oz) currants
1 litre (32 fl oz) chicken stock
1 kg (2 lb) raw prawns (shrimp), peeled and deveined, tails intact
250 g (8 oz) feta, crumbled

Preheat the oven to moderately hot 200 degrees C (400F/Gas 6). Lightly grease a 30x23-cm (12x9-inch) ovenproof dish.

Heat the oil in a large heavy-based frying pan, add the onion and cook over medium heat until softened but not browned.

Add the garlic, cumin and 1 tablespoon of the oregano. Pour in the vinegar, cook for a further minute. then add the rice, stirring to coat. Add the tomatoes, tomato paste. currants and stock and season. Bring to the boil and pour into the ovenproof dish.

Cover with foil and bake for 30 minutes, or until the rice is soft.

Add the prawns, poking them in under the rice, then sprinkle with feta and the remaining oregano, and bake for a further 10 minutes

Serve with a salad,

Servings: 6-8