“I absolutely love cooking with Mediterranean flavours! There is something about them that just screams comfort and family. I came up with this yummy dish on a cold and wet winter day. It is healthy comfort food at its best, tastes even better the next day and you can make it in a big batch so you have lunch or dinner sorted for the next day/night”


  • 2 squid tubes, cut into rings
  • 1 shallot, finely diced
  • 1 medium brown onion, finely diced
  • 1 clove of garlic, finely diced
  • 1 small red capsicum, finely diced
  • 2 small zucchinis, grated
  • 4 medium button mushrooms, finely diced
  • 1 tin of organic tomatoes
  • 1/2 cup of kalamata olives
  • 1 teaspoon of dried rosemary
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried oregano
  • 1/2 bunch of fresh parsley, finely chopped
  • 1/2 cup of brown rice
  • 1 cup of vegetable stock
  • Rice Bran oil


  1. Heat some rice bran oil in a heavy based saucepan over medium heat.
  2. Sweat onions, garlic and shalotts for 2 – 3 minutes.
  3. Add mushrooms and cook for 1 – 2 minutes.
  4. Add rosemary, thyme and oregano. Cook for another 2 – 3 minutes.
  5. Add in tomatoes, vegetable stock, olives and squid. Stir until well combined.
  6. Add in capsicum, zucchini and brown rice. Reduce heat down to lowest setting and simmer for 20 – 30 minutes (or until rice is cooked.
  7. Serve topped with fresh parsley.