Artichoke and aubergine rice in a bowl with a serving spoon

Artichoke & aubergine rice

  • Rating: 5 out of 5.25 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

As well as being tasty, this aubergine and artichoke is low fat, low calorie and cost effective. Make a large batch and eat it cold the next day

  • Healthy
  • Vegan
Nutrition: Per serving
HighlightNutrientUnit
low inkcal431
low infat16g
saturates2g
carbs58g
sugars9g
fibre11g
protein8g
salt1.5g
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Ingredients

Method

  • STEP 1

    Heat 2 tbsp of the oil in a large non-stick frying pan or paella pan. Fry the aubergines until nicely coloured on all sides (add another tbsp of oil if the aubergine begins catching too much), then remove and set aside. Add another tbsp of oil to the pan and lightly fry the onion for 2-3 mins or until softened. Add the garlic and parsley stalks, cook for a few mins more, then stir in the spices and rice until everything is well coated. Heat for 2 mins, add half the stock and cook, uncovered, over a medium heat for 20 mins, stirring occasionally to prevent it from sticking.

  • STEP 2

    Nestle the aubergine and artichokes into the mixture, pour over the rest of the stock and cook for 20 mins more or until the rice is cooked through. Chop the parsley leaves, stir through with the lemon juice and season well. Bring the whole pan to the table and spoon into bowls, with the lemon wedges on the side.

Goes well with

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    Rating: 5 out of 5.25 ratings
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