A tasty alternative to a sandwich for lunch. Serve with a generous blob of hummus or greek yogurt.
Apologies if the quantities are a little vague. I put this together late on Sunday night without really thinking.
1 handful of wild rice
2 handfuls of brown rice
1 handful of puy lentils
Place these in a saucepan. Cover with water up to about 2cm over the rice then bring to boil. Once peaks start to form, turn the heat off, place a lid over the pan and leave until cool.
½ aubergine – ½ diced about cm in size
½ red pepper – diced
1 small onion – finely chopped
1 clove garlic – finely chopped
Place the diced vegetables on a roasting dish, drizzle with olive oil, add some salt and pepper then roast in a hot oven – 220C or so – for about 20-30 minutes until soft and sizzling. Allow to cool.
Mix the rice and lentil mixture with the roasted vegetables then add more salt and pepper and balsamic vinger (I used white but the dark one will do too) to taste.
Add a few toasted seeds or pine nuts
Add a tablespoon of capers