Tomato and aubergine red rice salad
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.
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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