Gluten free, and, if you leave out the eggs (which I sometimes do), it goes from vegetarian to vegan.
This is the first in (hopefully) a series of simple dinners that I’ve been meaning to post for ages.
I love this recipe because it’s easy to make and it has a real kick. Skip the chilli if you prefer a milder taste.
Ingredients – serves 2
1/2 brown onion (use a whole one if you love onion)
3 flat/portobello mushrooms (a couple of courgettes can be used if you have no mushrooms, which is what I used in the photos, the flavour however, is much better with mushrooms 🙂 )
1 red chilli (I tend to use about 2/3 as a whole chilli makes the dish very hot)
140g basmati rice
2 eggs (optional)
scant teaspoon cumin
sprinkle of paprika
oil (olive, grapeseed, rapeseed, whichever you prefer)
1) Dice the aubergine and mushroom (or courgette), finely chop the chilli, chop the onion into large chunks, then pop everything in a roasting tray. Glug some oil over the top and add the cumin, paprika, a pinch of salt and some pepper. Mix it all up with your hands and then bung the lot in the oven at gas mark 7 for 35 minutes.
2) Shake the roasted veg around after 25 minutes or so.
3) Cook the basmati rice and drain.
4) Cook the eggs (I like mine just turning from soft to hard)
5) Assemble: mix the drained rice with the roasted veg. Top with the eggs, halved (the husband doesn’t eat eggs, so I got both!).
The only downside with this dish is that it’s too hot for the boys. Even without the chilli I don’t think they would like it at all. It’s a great weeknight dinner for when the kids are in bed though.