Rice & Pasta
Asparagus & Broad Bean Risotto
Chicken & Chickpea Pilau
Eggplant & Tomato Pilau
Feta Pasta Bake
GF Kreplach or Ravioli Dough
Red Risotto with Roasted Pumpkin
Rice & Cheese Latkes
Rice Flake Porridge
Savoury Noodle Kugel
Smoked Salmon Pasta
Stuffed Succot Pumpkin
Vegetarian Stuffed Vine Leaves
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Vegetarian, (Can be Parve, Vegan, Dairy Free), Naturally Gluten Free
The tomato makes this rice slightly heavier than some pilaus or pilaffs but the textures and tastes are wonderful.
1 large or 2 small aubergines (eggplants)
40g butter (vegan margarine)
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1/2 teaspoon ground allspice
1 tin diced plum tomatoes, mashed and. broken up until smooth or 340g (12oz) passatta
150g (6oz) basmati rice, washed and soaked in salted water for 3 hours
1/2 small bunch fresh flat-leaf parsley, roughly chopped
Sea salt and black pepper
To prepare the aubergines, cut off the stalks and then slice each aubergine into 3cm (1inch) cubes. Toss the aubergine in 1 heaped teaspoon of fine sea salt and leave for 20 minutes in a colander. The salt makes for a far softer and more
delicious aubergine later.
Preheat the oven to 230°C/450°F/Gas 8/Extremely hot oven
Melt the butter and 1 tablespoon of the olive oil in a saucepan large enough to cook the rice in. Gently fry the garlic until light brown, then add the allspice and the tomatoes. Simmer for 20 minutes.
Meanwhile shake the aubergines and then dry with kitchen paper. Toss them with the remaining olive oil and spread out on a baking tray. Roast for 15 minutes in the pre-
heated oven until golden and soft.
Stir the rice into the tomato and add just enough water to cover the rice by 1cm (app ½ inch) . Season with a little salt and pepper. Add the roasted aubergines, and cover with greaseproof paper and then a lid. Bring to the boil over a medium to high heat and cook fast for 2 minutes then turn down the heat to medium to low and cook for another 8 minutes. Let this sit for 5 minutes so the the rice takes up some more liquid before serving with the parsley on top.