This baked rice is a variation on an Ottolenghi recipe. I put 1 cup (200g) rice, 2 tablespoons (25g) butter (or oil), salt, fresh mint, fresh oregano, lemon pepper, dried garlic in an ovenproof pot with a lid (or a deep casserole pot with tin foil). I added 400ml of boiling water to the rice, covered the pot, and put it in a very hot oven for 25 mins (230C/450F). While it cooked, I made an antipasto salsa. You can use anything, here I used green and black olives, sun-dried tomato in oil, fresh mint, extra olive oil, sumac, garlic and lemon juice. Next time I would add parsley and maybe some nuts or seeds. I wanted about 2/3-1 cup of salsa, so I added stuff to make it that quantity. Once the rice is done, I added a bit more lemon (while it is hot), then add the salsa. You can top with feta or avocado if you want that yummy creaminess, or some lentils for protein.