This Month's Recipe...
August – Aubergine and Pumpkin Seed Rice
From page 56 of The New English Kitchen.
When I want a warm and filling lunch that will not see me slump fast asleep over my desk mid afternoon, I heat a little cooked rice in a pan with some cooked vegetables, cumin and a few nuts or seeds. I eat it with plain yoghurt – there is usually some in the fridge – and a teaspoon of bought harissa, the hot pepper sauce of North Africa. The fresh ingredients in the following recipe could be replaced by tomatoes, shallots, spring greens, squash or pumpkin.
3 tablespoons olive oil
1 aubergine, diced
1 onion, chopped
2 celery sticks, chopped
1 tablespoon green pumpkin seeds
1 teaspoon ground cumin
2 tablespoons stock or water
2 helpings of cooked basmati rice
leaves from 2 sprigs of mint
salt and freshly ground black pepper
Heat the oil in a pan and add the aubergine, onion and celery. Cook, stirring, until the aubergine is soft, then add the pumpkin seeds, cumin and stock or water. Mix in the rice and reheat thoroughly. Add the mint and season to taste.
For a richer, sweeter dish, substitute sherry for the stock or water.