A tasty rice dish that has plenty of flavour and can be eaten on its own or as a side.
Ingredients
2 | Courgettes |
1 | Eggplant |
1 | Red capsicum |
1 | Red onion |
4 Tbsp | Olive oil |
1 ¼ cups | Basmati rice (Main) |
2 cups | Chicken stock |
1 to taste | Salt & freshly ground pepper |
¼ cup | Almonds |
2 | Lemons |
2 Tbsp | Parsley |
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- Chop veges into 2cm cubes. Toss eggplant, courgettes, capsicum and red onion (finely sliced) in three tablespoons oil and then grill or pan fry until just tender.
- Heat remaining oil in a casserole or saucepan and stir in rice. Add vegetables along with chicken stock, salt and pepper. Bring stock to the boil and then immediately cover and reduce heat to a low simmer for 20 minutes.
- Gently stir pilaf prior to serving and top with toasted almonds, grated rind of half a lemon and parsley.