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)