Vegetable Spiced Rice

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Vegetable Spiced Rice

 

 

2 teaspoons olive oil

1 baby eggplant, cut into 1 cm (3/8 " ) cubes

1/2 small (150 g)(5 1/3 oz) orange sweet potato, peeled, cut into 1

cm (3/8 " ) pieces

1/2 teaspoon ground cumin

1 teaspoon coriander seeds

1 teaspoon sambal oeiek

1/2 cup white long-grain rice

1 cup vegetable stock

125 g (4 1/2 oz) can chickpeas, drained, rinsed

8 teaspoons lemon juice

8 teaspoons chopped fresh flat-leaf parsley leaves

plain soy yoghurt, to serve

 

 

1. Heat oil in a saucepan over medium-high heat. Add eggplant and

sweet potato. Cook, stirring, for 3 to 5 minutes or until softened.

 

2. Add cumin, coriander, sambal oeiek and rice. Stir to coat.

 

3. Add stock. Bring to boil. Reduce heat to medium. Simmer, covered,

for 12 minutes or until rice is almost tender.

 

4. Add chickpeas, lemon juice and parsley. Stir to combine.

 

5. Serve with yogurt. Alternatively, stand, covered, for 10 minutes.

Divide between 2 airtight, microwave-safe containers. Refrigerate. For

lunch at home or work the next day, microwave on MEDIUM-HIGH (75%) for

3 minutes or until heated through. Serve with yoghurt.

 

 

Serves 2.