Warm Rice Salad with Caramelised Onion

Ingredients

1 cup (200 g) 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 350 g) eggplant, thinly sliced crossways
1 red onion, thinly sliced
1 Tbs balsamic glaze
400 g can lentils, rinsed, drained
1/4 cup (35 g) raisins
1 cup flat-leaf parsley leaves
2 Tbs natural almonds, chopped
1/2 cup (140 g) Greek-style yoghurt

Method

Place the rice and stock in a small saucepan. Bring to the boil. Cover and reduce heat to low. Simmer for 12 minutes or until the rice is tender. Add the butter and set aside, covered, for 3 minutes to steam. Use a fork to stir butter into the rice until well combined.

Meanwhile, heat 1 teaspoon oil in a large frying pan over medium-high heat. Add half the zucchini and cook for 2 minutes each side or until light golden. Transfer to a plate and cover to keep warm. Repeat with 1 teaspoon oil and the remaining zucchini. Heat 2 teaspoons remaining oil in the pan and cook half the eggplant for 4 minutes each side or until golden. Transfer to the covered plate with the zucchini. Repeat with 2 teaspoons oil and the remaining eggplant.

Heat 1 teaspoon remaining oil in the frying pan. Add onion and cook, stirring, for 3 minutes 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.

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.

Credits: Coles

Photo Credits: Coles