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AceFoodDesk says here’s todays food and recipe for a Yummy Lina Jebeile’s one-pot baked kafta and rice enjoy with Kindness & Love XX A&M

In this version, the rice that’s often served with kafta is cooked in the oven with the meat and vegetables. Fewer steps, fewer dishes, yet still a deliciously fragrant and fluffy kafta and rice.

1. 1.Preheat oven to 165°C.
2. 2.Heat a large, oven-safe pot with a lid over medium heat. Melt the ghee and add kafta balls. Brown kafta on all sides but don’t worry about making sure they’re cooked through. Remove kafta from the pan and set aside.
3. 3.To the same pot, add the onion and sauté until soft. Add garlic and cook for a couple of minutes.
4. 4.Add diced tomatoes and tomato paste, stirring until tomatoes are soft.
5. 5.Stir through the capsicum, peas, corn and carrot. Then add rice, oregano, spices, salt and pepper. Return kafta to pot and add the stock. Stir to combine and allow liquid to come to a gentle simmer. Place lid on pot and place in preheated oven for 20 minutes.
6. 6.At 20 minutes remove lid and continue baking for 15 minutes.
7. 7.Remove from oven and use a fork to gently fluff up rice. Serve warm.

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