Friday, 14 November 2014

Rice, Salad, Aubergine Pilaf

Even though the weather is quite cold now and we need to wrap up warm, I still fancy fresh and colourful food. The recipe I want to share with you today is a version of the classic pilau rice with extra bits added, to achieve more colourful and wholesome dish. It is filled with baked aubergine cubes, sweet apricots, nuts, spinach, avocado, mint, three different types of rice and lentils. The flavour combination is awesome, and its packed fool of goodness. I have cooked rice and green lentils together to save time and simplify the recipe. 

This is how to make it: 

Rice & Lentil Mix
  • 200 g rice black/whole/ red ( I used mix of three rice: black, whole and red rice)
  • 210 g green or brown lentils 
  • 1 l water
  • 1 tsp sea salt
Baked Aubergine
  • ½ tsp ground chilli
  • ½ tsp ground turmeric
  • ½ tsp sea salt & black pepper
  • 4 tbsp lemon juice 
  • 4 tbsp olive oil 
  • 1 large aubergine, cut into small cubes
Salad Ingredients
  • spinach (salad or kale) finely chopped
  • 1 avocado cubed
  • ½ red onion, finely chopped
  • 1 handful fresh mint, leaves picked and chopped
  • 1 small handful raw walnuts, chopped
  • 5 dried apricots, chopped
Preheat the oven to 200°. Rise and drain the rice and lentils. Place them in a saucepan, add water, salt and bring to boil. Lower the heat and cook for about 30 minutes until tender and all the water has been absorbed. Stir together chilli, turmeric, salt, pepper, olive oil and lemon.Place the cubed aubergine mixed with spice mix in an oven dish and cook for about 30 minutes in the oven. Set the rice, lentil mix and the baked aubergine aside to cool.
Meanwhile prepare the salad. Place the chopped spinach, you could also use kale or other green lettuce leaves, in a bowl and add olive oil. Add all the other ingredients and mix thoroughly. 

Mix together with the rice and cooled aubergine, gently so it doesn't get too mashed. 
Enjoy with some fresh mint scattered on top.

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