Warm Brown Rice Salad with Roasted Aubergine and Pistachios
Calories:
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.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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