Tomato and aubergine red rice salad

  • Preparation time: 15 minutes
  • Cooking time: 45 minutes
  • Total time: 60 minutes
  • Serves:2


    2 tbsp olive oil

    1 small onion, chopped

    1 garlic clove, finely chopped

    227g can chopped tomatoes

    160g red camargue and wild rice

    1 aubergine, cut into chunks

    50g sundried tomatoes, drained and chopped

    ½ x 15g pack oregano, leaves picked and roughly chopped

    2 tbsp low-fat Greek-style natural yogurt

    2 tbsp shaved pecorino or parmigiano reggiano


    1. Preheat the oven to 200°C, gas mark 6. Heat ½ tbsp oil in a pan, add the onion and cook gently for 8-10 minutes, until softened. Add the garlic and cook for 1 minute more. Add the chopped tomatoes and 450ml hot water; season. Bring to the boil; stir in the rice. Simmer gently, with the lid ajar, for 40-45 minutes, until the rice is tender.

    2. Meanwhile, toss the aubergine with the remaining 1½ tbsp oil. Season and roast on a baking tray for 10-15 minutes, until golden.

    3. Stir the aubergine, sundried tomatoes and most of the oregano into the rice; season. Serve with the yogurt, cheese and remaining oregano.

    FYI: LOVE life red camargue and wild rice

    This nutty rice mix is a good source of fibre and protein. It makes a robust base for hearty rice salads.            

    FYI: Oregano

    Traditionally used to aid digestion, this fragrant herb adds savoury, aromatic notes to garlicky, tomato-based dishes.


    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

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