A flavourful brown and wild rice salad with aubergine (eggplant), lentils and sun-dried tomatoes. An ideal meal prep dish that can be enjoyed warm or cold.
150gbrown and wild rice mix (or just brown rice), [1 cup]
1cangreen lentilswell drained, (or 1 cup [150 g when dried] boiled but still firm)
1red onionfinely sliced and chopped
1aubergine(eggplant)
3celery stalkschopped to small pieces
2 - 3sun-dried tomatoeschopped into small pieces
2 - 3green chillieschopped
1tablespoonblack bean sauce
3tablespoonsvegetable oil
1tablespoonvegan margarine
Small bunchchivesfinely chopped, for garnish
Salt and pepper
Instructions
Place rice in a deep container filled with water and bring to boil until cooked (but still firm and not mushy). Drain well and lay on a plate. Allow to cool.
Cut the aubergine into relatively small pieces (bear in mind that they will be smaller when cooked).
Sprinkle generously with salt, then cover with some water for about 2 minutes. Pour out the water and rinse out excess salt. Marinade in black bean sauce.
Pour the oil in a fry pan. Place aubergine pieces in the pan and fry, turning occasionally, until golden and soft.Remove from pan, set aside.
Place margarine in the pan. Allow to heat a little then add onions. Stir.
Then add lentils (make sure there is no water in lentils) and stir to coat every grain in the margarine.
Add chillies then sun-dried tomatoes and celery. Stir a few times.
Add rice (make sure rice is cool before adding, otherwise it will turn sticky in the pan). Stir a few times.
Add salt and pepper to taste.
Garnish with some chives. Enjoy warm and with love!