My mum forwarded this recipe to me yesterday and I CAN’T WAIT to cook it up!
80ml of virgin olive oil plus extra
1 onion, finely chopped
4 cloves of garlic, minced
2 bay leaves
2 teaspoons of allspice
2 teaspoons of cumin
300g of brown rice
Salt & pepper
800ml of hot vegetable stock
1 cup of sultanas
80g of walnuts
4 carrots (peeled and cut into strips and brush with oil))
2 eggplants (peeled cut into 2.5 cm slices and brush with oil)
Juice of 1 lemon
1/2 cup of plain yoghurt (soy or cow)
1 tablespoon of tahini
Fresh coriander and mint leaves, chopped
1. Heat oven to 160c.
2. Heat oil and fry onion and garlic.
3. Add bay leaves, spices, rice, salt and pepper
4. Add hot vegetable stock. Bring to boil then reduce heat to low.
5. Seal with lid and cook for 15 minutes.
6. Add sultanas then cook for further 25 minutes (keep an eye on your pot and ensure it doesn’t dry out, add water/stock if necessary).
7. While the rice is cooking… roast the walnuts, carrots and eggplants in a baking tray. Place in oven and cook for approximately 25 minutes, until cooked.
8. Remove rice from heat and let rice mixture stand until it is dry and a little sticky.
9. In a small bowl, mix yoghurt and tahini together.
10. Assemble dish by placing rice on plate then top with eggplant, carrots, tahini/yoghurt mix, walnuts and coriander/mint leaves .
Thanks to my mum, Merrilyn, for this DELICIOUS recipe!
I cooked this dish tonight and it was FANTASTIC (see photo above). I watched my husband scrape his plate with delight.
We’d run out of brown rice so I used basmati, we’d run out of sultanas so I used currants, we didn’t have any eggplant so I roasted capsicum with the carrots and we didn’t have any walnuts so I used pinenuts. Just goes to show that you don’t need exact ingredients to make delicious Vegematarian dishes… when in doubt, be creative!