HOT TOMATO RICE WITH AUBERGINE
AND CASHEWS
Hett tomatris med aubergine och cashewnötter
Grilled bell peppers, tomatoes and chili - enjoy red vegetables in a hot rice with crunch on top. It's important that you gently turn the tomato sauce and vegetables into the rice, so it doesn't turn into porridge.
Serves 4
1.2 cups basmati rice
1 red onion
2 garlic cloves
1 red chili fruit
3 tablespoons olive oil
1 can crushed tomatoes, approx 14 oz
1 tablespoon sugar
1 aubergine/eggplant
3 tomatoes
0.4 cup pitted black olives, e.g. Kalamata
8.8 oz grilled bell pepper from a can
0.4 cup cashews
salt, freshly ground black pepper
1 bunch fresh oregano
0.4 cup soured cream
Boil the rice. Peel and finely chop onion and garlic. Split the chili, remove the seeds and chop finely. Fry for about 3 minutes in 1 tablespoon olive oil. Add crushed tomatoes and boil for 5 minutes. Flavor with sugar, 1 teaspoon salt and some black pepper.
Cut the aubergine in smaller pieces and fry in 2 tablespoons oil in a hot frying pan until nicely colored, about 5 minutes. Flavor with ½ teaspoon salt and a little pepper.
Coarsely chop tomatoes and black olives. Cut the grilled bell pepper in chunks. Stir the boiled rice into the tomato sauce, then gently stir in the aubergine, tomatoes and bell pepper. Serve on plates and top with olives, cashews and oregano plus a dab of soured cream.
Enjoy!
Bella
AND CASHEWS
Hett tomatris med aubergine och cashewnötter
Grilled bell peppers, tomatoes and chili - enjoy red vegetables in a hot rice with crunch on top. It's important that you gently turn the tomato sauce and vegetables into the rice, so it doesn't turn into porridge.
Serves 4
1.2 cups basmati rice
1 red onion
2 garlic cloves
1 red chili fruit
3 tablespoons olive oil
1 can crushed tomatoes, approx 14 oz
1 tablespoon sugar
1 aubergine/eggplant
3 tomatoes
0.4 cup pitted black olives, e.g. Kalamata
8.8 oz grilled bell pepper from a can
0.4 cup cashews
salt, freshly ground black pepper
1 bunch fresh oregano
0.4 cup soured cream
Boil the rice. Peel and finely chop onion and garlic. Split the chili, remove the seeds and chop finely. Fry for about 3 minutes in 1 tablespoon olive oil. Add crushed tomatoes and boil for 5 minutes. Flavor with sugar, 1 teaspoon salt and some black pepper.
Cut the aubergine in smaller pieces and fry in 2 tablespoons oil in a hot frying pan until nicely colored, about 5 minutes. Flavor with ½ teaspoon salt and a little pepper.
Coarsely chop tomatoes and black olives. Cut the grilled bell pepper in chunks. Stir the boiled rice into the tomato sauce, then gently stir in the aubergine, tomatoes and bell pepper. Serve on plates and top with olives, cashews and oregano plus a dab of soured cream.
Enjoy!
Bella
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