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.

    2 people made this

    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

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. 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.
    2. Heat 3 tablespoons oil in a nonstick pan over medium heat. Cook eggplants about 10 minutes, turning occasionally.
    3. Add garlic and cook 2 minutes. Remove pan from heat, leave to cool.
    4. 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.
    5. Line a serving plate with lettuce. Top with salad, eggplants, feta and olives.

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