Rice Salad with Roast Pumpkin, Eggplant and Pomegranate Seeds

I made this over easter and it was really nice. I adapted a recipe I saw in a gluten free cookbook but you need to make sure that the stock you have is gluten free if you want to make it for your gluten free friends. It would go well with roast lamb or grilled chicken, especially if the chicken had a dusting of morrocan spices or had been marinated in lemon. It keeps well till the next day. You could add pine nuts or cashews if you want. The amounts below are scaled for a party but you could halve the recipe easily – you could also double it easily if you had a big party to go to šŸ™‚

The cup measurements are Australian cups – which is 250mL. A US cup measures 240mL – so it probably doesn’t matter that much in this recipe…

Rice Salad with Roast Pumpkin, Eggplant and Pomegranate Seeds
Half a pumpkin – a medium sized one to give about 3 cups of cut up pumpkin
1 1/3 cups basmati rice
2 cups stock
4 tsp olive oil
1 eggplant (about 400g)
2 tsp morrocan spice mix
4 tsp lemon juice
1/2 cup frozen peas, defrosted
4 shallots, chopped
1/2 bunch coriander (cilantro), leaves chopped roughly
pomegranate, seeds removed

Remove the skin and seeds of the pumpkin, cut into inch cubes. Roast (without oil) until soft.

Mix the rice and stock in a saucepan. Bring to the boil, stirring occasionaly. Turn the heat to low, cover and leave for 15 minutes. Turn the heat off and leave for a further 10 minutes. Fluff up the rice with a fork.

Cut up the eggplant into similar sized pieces as the pumpkin. Heat the oil in a frypan. Add the eggplant and fry, stirring to ensure that all the pieces get some oil and pan surface. After about 5 minutes, sprinkle with the morrocan spices and then add the lemon juice. Cook for a further 3 minutes or until the eggplant is soft.

Mix the rice, pumpkin, eggplant, peas, shallots, coriander and pomegranate seeds together.

Makes about 12 cups (6380 kJ total, 530 kJ/cup).

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