CONFETTI RICE

This is the first time that I have tried this recipe. It was easy to make and the result was delicious. A healthy and tasty recipe that can be used to accompany meat, poultry or fish, or just by itself. It's from the cookbook 'Feasts' by Sabrina Ghayour.

INGREDIENTS
olive oil
1 large onion, very finely chopped
1 large eggplant, very finely diced
1 red capsicum, very finely diced
1 green capsicum, very finely diced
2 zucchini, very finely diced
100g sultanas
100g pine nuts
1 small bunch dill, finely chopped
1 small bunch Italian parsley, finely chopped
500g brown basmati rice
50g salted butter, cut into small pieces
Maldon sea salt flakes and freshly ground black pepper

METHOD:
Drizzle a generous amount of olive oil into a large frying pan set over a medium-high heat.
When the oil is hot, add the onion and fry for 6-8 minutes, or until translucent and the edges start to brown.

Add the eggplant and fry until it starts to turn golden.

Add the capsicums and fry until the capsicum starts to caramelise and then add the zucchini and continue to fry for a further 3-4 minutes.

Remove the pan from the heat and stir in the sultanas and pine nuts and season with salt and pepper.

Stir in the herbs and set aside.

Cook the rice according to the packet instructions.

Fluff the grains with a fork, then tip the rice into a large mixing bowl.
Reheat the vegetables if necessary. Stir the butter into the vegetable mixture and pour the mixture over the rice.

Using a large spoon, fold the vegetable 'confetti' through the rice without mashing or crushing the rice.

Adjust the seasoning if needed and serve immediately.

Here it is served with chicken with dates. You can find the recipe here.

Serves 4-6

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