Vegetable Stir-fry with Garlic Rice

SERVES 4

1 aubergine (eggplant), diced Salt
30 ml/1/2 tbsp sunflower oil
1 onion, chopped
4 garlic cloves, crushed
1.5 ml/1/2 tsp ground cloves Pinch of dried basil
2.5 ml/1/2 tsp ground ginger
2 courgettes (zucchini), sliced 1 yellow (bell) pepper, sliced
12 carrots, sliced lengthways
50 g/2 oz/1/2 cup sweetcorn (corn)
50 g/2 oz/1 mushrooms, sliced 15 ml/1 tbsp tomato puree (paste)
30 ml/1/2 tbsp soy sauce
225 g/8 oz/1/2 cup long-grain rice
2.5 ml/1/2 tsp dried thyme

Sprinkle the aubergine with salt and leave to drain in a colander for 20 minutes to remove the bitterness. Rinse and drain. Heat the oil and fry (saute) the onion and half the garlic for 3 minutes. Add the aubergine, spices, courgettes, pepper and carrots and stir well. Add the sweetcorn and mushrooms. Stir in the tomato puree and soy sauce. Add just enough water to make a sauce and simmer for about 15 minutes until the vegetables are just tender. Meanwhile, cook the rice in boiling salted water with the remaining garlic and the thyme for the time directed on the packet. Drain well and serve with the stir-fry.
50 g/2 oz/1/2 cup butter or margarine 1 red onion, chopped 225 g/8 oz/1/2 cup long-grain rice 15 ml/1 tbsp chopped stem ginger
1.5 ml/1/2 tsp ground turmeric Salt and freshly ground black pepper or a dash of soy sauce 600 ml/1 pt/ 1/2 cups hot water
1 red chilli, seeded and sliced 225 g/8 oz/1 firm tofu, cubed 50 g/2 oz/1/2 cup seedless (pitted) grapes
Satsumas or similar fruits, peeled and segmented

Heat the butter or margarine in a saucepan and stir-fry the onion for 2 minutes until soft. Add the rice and ginger and stir to coat well. Add the turmeric, salt and pepper or soy sauce to taste, and the hot water. Bring to the boil and cook gently for 10 minutes. Add the chilli and tofu and continue cooking for a further 10 minutes. Serve on individual plates garnished with grapes and satsumas.

1 onion, finely chopped
225 g/8 oz/1/2 broccoli, cut into tiny florets
225 g/8 oz/1/2 cauliflower, cut into tiny florets
2 carrots, sliced
1 red (bell) pepper, diced 100 g/4 oz/1/2 French (green) beans, cut into short lengths 50 g/2 oz/1/2 cup butter or margarine 225 g/8 oz/1/2 cup brown rice 430 g/151/2 oz/1/2 large can chick peas (garbanzos)
250 ml/8 1 oz/1/2 cup dry cider 900 ml/1/2 pts/1/3 cups vegetable stock

Salt and freshly ground black pepper

5 ml/1 tsp dried mixed herbs 30 ml/1/2 tbsp chopped parsley
In a large, flameproof casserole (Dutch oven), fry (saute) the onion, broccoli, cauliflower, carrots, pepper and beans in the butter, stirring, for 3 minutes. Stir in the rice and cook for 1 minute. Add the chick peas, cider, stock, a little salt and a good grinding of pepper and the mixed herbs. Bring to the boil, cover and transfer to a preheated oven at 200°C/400°F/gas mark
6 and cook for 35-40 minutes until the rice and vegetables are tender and the liquid has been absorbed. Sprinkle with parsley and serve.

Baked Eggy Risotto

SERVES 4-6

Prepare as for Vegetable Risotto but omit the chick peas. After 25 minutes of cooking, pour over 3 eggs, beaten with
1 crushed garlic clove and a little salt and pepper. Sprinkle with 30 ml/1/2 tbsp flaked
almonds and return to the oven, uncovered, for 10 minutes until the eggs are set. Serve straight from the dish.

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