Greek Rice Ring

3 tablespoons polyunsaturated vegetable oil
1 onion, peeled and sliced
1 clove garlic, peeled and crushed
225 g/8 oz brown rice, well washed
750 ml/13/4 pints water
salt
1 green pepper, cored, deseeded and chopped
50 g/2 oz dried apricots, soaked and sliced
50 g/2 oz dried prunes, soaked, stoned and
sliced
75 g/3 oz walnuts, roughly chopped
50 g/2 oz black olives, halved and stoned
freshly ground black pepper

Heat the oil in a large pan and sauté the onion and garlic until soft. Stir in the rice and cook, stirring, for 1 minute. Add the water and salt. Bring to the boil, cover and simmer for 20 minutes.

Stir in the greets pepper, apricots and prunes. Continue to simmer, covered, for about 20 minutes or until the rice is cooked and the liquid absorbed. Stir in the walnuts, olives and salt and pepper to taste. €¢

Turn the mixture into a greased 900mI/11/2 pint ring mould and cook in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 30 minutes. Turn out and serve hot or cold. Fill the centre with courgettes provencal or a crisp green salad.

SERVES 4