In true new year’s resolution style, I’m starting the year with a nice healthy recipe – this warm brown rice salad with roasted aubergine and pistachios. I must say, considering this recipe is on the healthier side (there’s no cheese or chocolate, at least), it’s delicious – plenty of yummy bits. Sun-dried tomatoes, pistachio nuts, capers, lots of fresh herbs… it all adds up to a seriously delicious brown rice salad.
Not forgetting that roasted aubergine…
I can’t quite decide whether roasted aubergine looks really tasty, or just a bit weird and wrinkly (I suppose a bit of both), but the important thing is that it tastes awesome. So it’s got that going for it. Just don’t look at it too closely, as it does look slightly alien.
I chopped all my ingredients quite coarsely, so they all retain their own texture and you get something different in each bite. The crunchy pistachios, chewy sun-dried tomatoes, juicy roasted aubergine…
I’m so glad I still have some leftovers in the fridge. That’s my lunch sorted. This brown rice salad works really well as a light lunch or dinner on its own, or you can serve it as a side dish if you’d prefer. Delicious, beautiful and versatile.
How do you feel about new year’s resolutions? I know some people think that you should pursue your goals all year round, not just in January – but I figure every little helps, no? I’d rather eat healthily and be more organised (which are always two of my resolutions) for a few weeks out of the year than not at all. So I say, resolve away. Especially if it tastes this good.
Warm brown rice salad with roasted aubergine and pistachios
Ingredients
- 1 medium aubergine (eggplant), cut into 1 inch dice
- 1 tbsp oil
- Salt
- Black pepper
- 200 g brown rice (~ 1 cup)
- Small handful fresh basil, roughly chopped
- Small handful fresh parsley, roughly chopped
- ~ 6 pieces large sun-dried tomato, roughly chopped
- 50 g pistachio nuts, whole or roughly chopped (~ 1/4 cup)
- 1 tbsp capers
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
Instructions
- Toss the diced aubergine in a little oil with some salt and pepper, and spread it out in a single layer on a baking tray. Roast at 180°C (Gas Mark 4 / 350°F) for around 25 minutes, or until the aubergine is soft and juicy.
- Meanwhile, boil the brown rice in plenty of water until cooked to your liking (around 20 minutes). Drain, and transfer the rice to a large mixing bowl.
- To the rice, add the remaining ingredients, including the roasted aubergine. Mix well to combine, and serve warm.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/4 of the recipe.
Nicki Escudero
Monday 16th of January 2017
Hi, Becca,
I made this tonight, and it was a huge hit! Such a wonderful combo of flavors and textures. Thanks so much, as always, for your absolutely amazing recipes. Yum, I am already craving this again!
Nicki
Becca @ Amuse Your Bouche
Monday 16th of January 2017
Awesome! Thanks Nicki :)
Marion
Tuesday 10th of January 2017
A really tasty recipe Becca with lots of flavours colours and textures. My husband and I enjoyed it so much we had to draw lots to see who was going to take the rest for lunch . Luckily I won! By the way, I'm not keen on capers so added some yellow pepper to the aubergines instead which added another colour and I love roasted peppers.
Becca @ Amuse Your Bouche
Wednesday 11th of January 2017
Thanks so much Marion, glad you enjoyed it! Roasted peppers sound like a brilliant addition :)
Agness of Run Agness Run
Monday 9th of January 2017
My mother is a passioned lover of rice. I will surprise her with this recipe!
Choclette
Saturday 7th of January 2017
I've only recently come around to the joys of aubergine, so I can now appreciate your salad in a way I don't think I'd have done a year or so ago. I have always adored pistachios :)
Becca @ Amuse Your Bouche
Sunday 8th of January 2017
Did you used to dislike it?! It's one of my favourites!
Willow | Will Cook For Friends
Saturday 7th of January 2017
This really does sound delicious! And you're right, aubergine has a way of looking both tasty, and a little weird. This salad sounds like a perfect lunch or light dinner. I wish I had a big bowlful right now!
I'm a fan of setting goals at the new year, but I don't like the term "resolutions". Somehow the standard NY resolutions always seem so strict and harsh and unachievable to me, and I'd rather set good intentions for the year ahead, and set my focus on where I'd like to go. I do think it's valuable to look back at the previous year and think about what changes you'd like to make, though, and as you said -- every little bit helps!
Becca @ Amuse Your Bouche
Sunday 8th of January 2017
I like the sound of setting good intentions for the year ahead. A lot of people these days seem to choose a word for the year, like bravery or happiness or organisation, which can then find its way into all areas of your life. I quite like that idea.