Spicy brown rice salad with feta
1 hour 30 minutes
Brown rice and sauteed eggplant are seasoned with a spicy relish and fresh mint in this delicious salad.
Lynn Lewis
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Ingredients
Serves: 4
- 1 cup (200 g) brown rice
- 1⁄2 teaspoon salt
- 300g eggplant,diced
- 5 tablespoons olive oil
- 1 clove garlic, finely sliced
- 2 tablespoons ajvar (spicy capsicum and eggplant chutney)
- 3 tablespoons lemon juice
- 1⁄2 to 1 teaspoon dried chili flakes
- finely chopped leaves of 4 sprigs mint
- salt and freshly ground black pepper
- 3 large tomatoes, diced
- heart of 1 cos lettuce
- 125 g feta cheese, cubed
- 2⁄3 cup (100 g) kalamata olives
Directions
Preparation:30min ›
Cook:1hour ›
Ready in:1hour30min
- Mix rice, 2 cups (500 ml) water and 1⁄2 teaspoon salt in a saucepan. Cover and soak overnight. Bring rice to a boil, uncovered. Cook half covered over low heat for 40 minutes. Remove from heat; leave to cool. Loosen rice occasionally with a fork.
- Heat 3 tablespoons oil in a nonstick pan over medium heat. Cook eggplants about 10 minutes, turning occasionally.
- Add garlic and cook 2 minutes. Remove pan from heat, leave to cool.
- Combine ajvar, 2 tablespoons lemon juice, remaining 2 tablespoons oil, chili flakes and mint in a large bowl; season with salt and pepper to taste. Mix in cooked rice and tomatoes. Season with remaining 1 tablespoon lemon juice and salt and pepper to taste.
- Line a serving plate with lettuce. Top with salad, eggplants, feta and olives.
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