Author Notes
Today I made this delicious rice dish with chickpeas, aubergine and sun dried tomatoes. I served it for lunch with green salad. This is also good warmed up to accompany the main meals or cold as a party dish. —Fahriye
Ingredients
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2 cups
basmati rice
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4 cups
hot vegetable stock or hot water
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2-3 tablespoons
oil or butter
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1
large onion chopped finely
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1
aubergine, diced finely
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2-3 tablespoons
diced sun dried tomatoes
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1 cup
cooked and drained chickpeas
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1 teaspoon
mixed spice
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salt and pepper to taste
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Fresh, chopped parsley and dill
Directions
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Fry the onion in a pan until well browned. Add the aubergines and cook together for 5 minutes coating and mixing well.
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Add the sun dried tomatoes, chick peas and mix spice, mix.
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Toss in the washed rice coating it well in the spice. Pour the stock into the pan, season with salt and pepper and bring it to boil.
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Lower the heat, cover the pan and simmer for 12-15 minutes until all of the water has been absorbed.
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Turn off the heat and place 2 or 3 pieces of kitchen paper on top of the rice and place the lid back on tightly.
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Let the rice rest for 10 minutes.
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Fluff the rice with a fork and sprinkle the dill and parsley over the dish just before serving.
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