Drum – 15 August 2019

SERVES 6
PREPARATION: 20 MIN
COOKING: 40 MIN

500ml(2c)wildbrownrice
VEGETABLES
45ml(3T)oliveoil
2 brinjals,cutintostrips
saltandfreshlyground
pepper
300glong-stembroccoli
SALAD
125gdriedapricots,
chopped
100gsunflowerseeds,

WILDBROWNRICESALADWITHROASTBROCCOLIANDBRINJALS

30ml(2T)honey

2,5ml(½t)groundcumin

saltandfreshlyground

pepper

Preheattheovento

200°C.Keepa large

bakingsheethandy.

1 Cookthericeaccording

tothepacketinstruc-

tions.Drainandset

aside.

2 VegetablesGrease

thebakingsheetwith

a littleoftheoliveoil.

toasted

handfuloffreshcoriander,

chopped

handfuloffreshparsley,

chopped

leavesof2 mintsprigs,

chopped

1 can(410g)lentils,rinsed

anddrained

DRESSING

125ml(½c)oliveoil

15ml(1T)whitewine

vinegar

juiceandgratedzest

of1 lemon

t – teaspoon/sT – tablespoon/sc – cup/s

ASSISTANT: WALEED ALEXANDER

Arrange the brinjals on

the baking sheet and

drizzle the rest of the

oil over. Season with

salt and freshly ground

pepper. Roast for

15 minutes.

3 Arrange the broccoli on

the same baking sheet

as the brinjals, mix

lightly and roast for

another 10 minutes.

4 Salad Put the rice in a

large mixing bowl and

mix in the rest of the

ingredients.

5 Dressing Mix the ingre-

dients well. Add to the

salad and mix.

6 Transfer the rice to

a large serving dish,

top with the roast

brinjals and broccoli

and serve.

(Turn over)

FOOD

http://www.drum.co.za 15 AUGUST 2019 | (^23)