Mediterranean Potato and Rice Bake with Feta and Fresh Herbs

1.Preheat your oven to 375°F (190°C).

2.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

3.Add the rinsed rice to the skillet and stir to coat with the oil and onion mixture. Cook for 2-3 minutes, allowing the rice to toast slightly.

4.Pour in the vegetable broth, and add the dried oregano, thyme, paprika, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes.

5.In a large baking dish, layer half of the sliced potatoes at the bottom. Spread half of the cooked rice mixture over the potatoes, followed by half of the cherry tomatoes and half of the crumbled feta cheese.

6.Repeat the layers with the remaining potatoes, rice, tomatoes, and feta cheese, finishing with a layer of potatoes on top.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and golden brown on top.

8.Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley and basil before serving.