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  1. Home
  2. New Idea Recipe

Eggplant and artichoke rice

This quick fix weeknight dish means your dinner will be on the table in just under half an hour. - by Alison Pickel
  • 05 Apr 2018
Eggplant and artichoke rice
Cook: 27 Minutes - easy - Serves 4 - Vegetarian - Vegan - gluten-free - nut-free - egg-free - pregnancy-safe
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This quick fix weeknight dish means your dinner will be on the table in just under half an hour.

Ingredients

1 small gluten-free chicken or vegetable stock cube, crumbled

1 Tbsp olive oil

1 onion, finely chopped

450 g packet brown rice

350 g tomato and chargrilled vegetable pasta sauce

180 g tub char-grilled marinated eggplant slices, drained, coarsely chopped

170 g jar marinated artichokes, drained, coarsely chopped

60 g bag baby spinach leaves

grated Parmesan, to serve (optional)

Method

  1. Dissolve the stock cube in 1 cup of boiling water in a heatproof jug.
  2. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion. Cook, stirring occasionally, for about 2 minutes, or until soft.
  3. Stir in the rice, stir-through sauce and stock. Bring to a boil.
  4. Add the eggplant and artichokes. Cover with a lid. Simmer for about 5 minutes, or until liquid is absorbed. Stir in the spinach until wilted. Remove from heat.
  5. Serve rice with the grated parmesan

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