Artichoke and aubergine rice

High in fiber and antioxidants, aubergine is a delicious ingredient for creative and cost-conscious cooks.

Photo of Artichoke and aubergine rice

Ingredients:

  • 60 ml Olive Oil

  • 2 Aubergines (cut into chunks)

  • 1 Large Onion (finely chopped)

  • 2 Garlic Cloves (crushed)

  • 1 packet Parsley (leaves picked, stalks finely chopped)

  • 2 tsp Smoked Paprika

  • 2 tsp Turmeric

  • 400 g Sunwhite Medium Grain Rice

  • 1.5 l Vegetable Stock

  • 175 g Chargrilled Artichokes (packs)

  • 2 Lemons (1 juiced, 1 cut into wedges to serve)

Method

  • Heat 2 tbsp of the oil in a large non-stick frying pan. Fry the aubergines until nicely colored on all sides then remove and set aside.

  • Add another tbsp of oil to the pan and lightly fry the onion for 2-3 mins or until softened.

  • Add the garlic and parsley stalks, cook for a few mins more, then stir in the spices and rice until everything is well coated. Heat for 2 mins.

  • Add half the stock and cook, uncovered, over a medium heat for 20 mins, stirring occasionally to prevent it from sticking.

  • Add the aubergine and artichokes into the mixture, pour over the rest of the stock and cook for 20 mins more or until the rice is cooked through.

  • Chop the parsley leaves, stir through with the lemon juice and season well.

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

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