Name: Eggplant and Artichoke Rice
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 4
Ingredients: 1 small chicken stock cube (5g), crumbled; 1 tblsp olive oil; 1 onion, finely chopped; 450g packet microwavable brown rice; 350g jar stir-through chargrilled vegetable sauce; 180g tub chargrilled and marinated eggplant, drained, coarsely chopped; 170g jar marinated and quartered artichoke hearts, drained, coarsely chopped 60g bag baby spinach leaves; Grated parmesan, to serve

Eggplant and Artichoke Rice

A tasty dish chock full of veggies!

Serves 4

Prep

20M

Cook

Total

27M

Skip to Recipe

You can make this using any tomato pasta sauce. Try adding 1⁄2 cup drained roasted red capsicum strips with the eggplant.

Ingredients

1 small chicken stock cube (5g), crumbled

1 tblsp olive oil

1 onion, finely chopped

450g packet microwavable brown rice

350g jar stir-through chargrilled vegetable sauce

180g tub chargrilled and marinated eggplant, drained, coarsely chopped

170g jar marinated and quartered artichoke hearts, drained, coarsely chopped 60g bag baby spinach leaves

Grated parmesan, to serve

Method

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.

Sarah-Jane Hallett

Kim Meredith

Ingredients

Method

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