- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
Cooking for vegetarians? This warm rice salad recipe is a hearty main that’s bursting with an array of colours, flavours and textures.
- Serves4
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 1 cup (200g) basmati rice
- 1 1/2 cups (375ml) vegetable stock
- 20g butter
- 2 1/2 tbs olive oil
- 2 zucchini, cut into 1cm-thick slices
- 1 (about 350g) eggplant, thinly sliced crossways
- 1 red onion, thinly sliced
- 1 tbs balsamic glaze
- 400g can lentils, rinsed, drained
- 1/4 cup (35g) raisins
- 1 cup flat-leaf parsley leaves
- 2 tbs natural almonds, chopped
- 1/2 cup (140g) Greek-style yoghurt
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the rice and stock in a small saucepan. Bring to the boil. Cover and reduce heat to low. Simmer for 12 mins or until the rice is tender. Add the butter and set aside, covered, for 3 mins to steam. Use a fork to stir butter into the rice until well combined.
Step 2
Meanwhile, heat 1 tsp oil in a large frying pan over medium-high heat. Add half the zucchini and cook for 2 mins each side or until light golden. Transfer to a plate and cover to keep warm. Repeat with 1 tsp oil and the remaining zucchini. Heat 2 tsp remaining oil in the pan and cook half the eggplant for 4 mins each side or until golden. Transfer to the covered plate with the zucchini. Repeat with 2 tsp oil and the remaining eggplant.
Step 3
Heat 1 tsp remaining oil in the frying pan. Add onion and cook, stirring, for 3 mins or until onion softens. Remove from heat. Stir in the balsamic glaze. Transfer to the covered plate with the zucchini and eggplant. Add lentils to the frying pan and reduce heat to medium. Toss gently until heated through.
Step 4
Add the lentils to the rice mixture and stir to combine. Arrange the rice mixture in a serving bowl. Top with the zucchini mixture and sprinkle with raisins, parsley and almond. Spoon over the yoghurt and drizzle with remaining oil to serve.
Recipe tip
COOK. STORE. SAVE.
Clever storage: An opened bottle of balsamic glaze will keep for up to 6 months when stored in a cool, dry place. Use it in salads, or to make our Sticky Balsamic Lamb with Apple and Lentil Salad.
Use it up: Leftover Greek-style yoghurt can be used as a substitute for sour cream in cakes and sauces.
Warm rice salad with caramelised onion
- Serves4
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 1 cup (200g) basmati rice
- 1 1/2 cups (375ml) vegetable stock
- 20g butter
- 2 1/2 tbs olive oil
- 2 zucchini, cut into 1cm-thick slices
- 1 (about 350g) eggplant, thinly sliced crossways
- 1 red onion, thinly sliced
- 1 tbs balsamic glaze
- 400g can lentils, rinsed, drained
- 1/4 cup (35g) raisins
- 1 cup flat-leaf parsley leaves
- 2 tbs natural almonds, chopped
- 1/2 cup (140g) Greek-style yoghurt
Description
Cooking for vegetarians? This warm rice salad recipe is a hearty main that’s bursting with an array of colours, flavours and textures.
Method
Step 1
Place the rice and stock in a small saucepan. Bring to the boil. Cover and reduce heat to low. Simmer for 12 mins or until the rice is tender. Add the butter and set aside, covered, for 3 mins to steam. Use a fork to stir butter into the rice until well combined.
Step 2
Meanwhile, heat 1 tsp oil in a large frying pan over medium-high heat. Add half the zucchini and cook for 2 mins each side or until light golden. Transfer to a plate and cover to keep warm. Repeat with 1 tsp oil and the remaining zucchini. Heat 2 tsp remaining oil in the pan and cook half the eggplant for 4 mins each side or until golden. Transfer to the covered plate with the zucchini. Repeat with 2 tsp oil and the remaining eggplant.
Step 3
Heat 1 tsp remaining oil in the frying pan. Add onion and cook, stirring, for 3 mins or until onion softens. Remove from heat. Stir in the balsamic glaze. Transfer to the covered plate with the zucchini and eggplant. Add lentils to the frying pan and reduce heat to medium. Toss gently until heated through.
Step 4
Add the lentils to the rice mixture and stir to combine. Arrange the rice mixture in a serving bowl. Top with the zucchini mixture and sprinkle with raisins, parsley and almond. Spoon over the yoghurt and drizzle with remaining oil to serve.