Mediterranean Rice Salad

- Preparation Time:	20 minutes	- Per Serve:	kilojoules 1140, calories 275, protein 6 g, fat 10 g, carbohydrate 40 g, sodium 420 mg,potassium 380 mg, calcium 40 mg, iron 1.3 mg, fibre 4.6 g
- Cooking Time:	50 minutes
- Serves:	4

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Ingredients:

• 1 10 g chickenflavoured stock cube †
• 1 cup long-grain brown rice, uncooked
• 1 ⁄ 4 cup wild rice, uncooked
• 2 tablespoons olive oil
• 1 onion, peeled and chopped
• 1 garlic clove, crushed
• 1 eggplant, cut into small cubes
• 1 red or green capsicum, finely chopped
• 400 g can chopped tomatoes
• 8 sun-dried tomatoes in oil, drained and chopped
• 1 ⁄ 4 cup black olives, chopped
• 1 ⁄ 2 cup canned corn kernels
• 2-3 fresh basil leaves

Instructions:

1 Add stock cube to a large saucepan of water and bring to the boil.

2 Add brown and wild rice, stirring; boil uncovered for 30 minutes or until tender. Drain, rinse with cold water, let stand in a bowl.

3 Heat the oil in a large saucepan; add onion and garlic, stirring; cover and cook over low heat for 5 minutes. Add eggplant and capsicum, stirring; cover and cook a further 10 minutes, stirring occasionally.

4 Add tomatoes in their juice and sun-dried tomatoes. Bring to boil then simmer uncovered for 15 minutes, or until moisture is absorbed.

5 Add rice to the vegetable mixture, together with black olives and corn. Serve warm or cold, with basil leaves as a garnish.

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Extract from Signs of the Times, August 2002.

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August 2002

• Safari Goes Home

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• Eat to Live

• The New Spirituality

• One Year On since September 11

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• How We Coped With Alzheimer’s

• My Greatest Joy

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• Food Matters Recipe:

  Mediterranean Rice Salad

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Food Matters Recipes: Pasta Sauce Stuffed Capsicum Mediterranean Bean Salad Baked Vegetable and White Bean Salad Spiced Potato and Lentil Curry Avocado Pasta Salad Vegetable Pasta Bake Chickpea, Ricotta and Rocket Salad Peach and Passionfruit Shake Green Papaya Salad Falafel Rolls Pan Toasted Sandwiches Banana, Walnut and Date Bread Spinach, Pumpkin and Feta Pasta Tropical Smoothie Shiitake and Rice Risotto Sundried Tomato Pesto Pasta Chickpea and Risoni* Soup Tasty Lentil Soup Red Lentil Soup with Coriander Yoghurt Cinnamon Homemade Muesli Apricot and Almond Smoothie Mini Muesli Muffins Mediterranean Rice Salad Satay Tofu and Vegetables Barley and Lemon Soup Avocado Dip Passionfruit, Avocado and Spinach Salad Roast Vegetable Salad Macadamia Nut Christmas Cake Refreshing Summer Tea Meatless BBQ Alternatives Chickpea and Sweet Potato Koftas Stir-fried Rice and Vegies Fresh Vegetable Frittata Rye, sweet potato and ricotta toasted sandwiches Warm Couscous with Vinaigrette Dressing Lima Bean Soup Blueberry and Macaroon Dip plus Apricot Delights Weet-Bix Biscuts Orange and Almond Cake Vegetable Lasagne Apple and Blueberry Friands - Layered Pasta Bake Bean Haystacks Beetroot and Ricotta Wraps Warming Winter Pie 2 Fruit Treats for the Family Fresh Thai Salad Mexe Burgers Cashew Vegetable Stir-fry Soy Cakes with Thai Dipping Sauce Cornflake Energy Bites Mediterranean Vegetable Bake Orange Pancakes Strawberry Summer Salad Bircher Muesli a B12 Treat for Vegetarians Barbecued Tofu Salad Mediterranean Bean Salad Soy Cakes with Thai Dipping Sauce Grapefruit Salad Curried Vegies and Ginger Yoghurt Soy, Tomato and Ricotta Tarts Mediterranean Lasagne Buckwheat Tabouli Falafel Warp Taste for Life Rice and Vegie Pilau Mango Crush

This article comes from a
regular column in
Signs of the Times.