ARTICHOKE & AUBERGINE RICE

Artichoke & aubergine rice image

As well as being tasty, this aubergine and artichoke is low fat, low calorie and cost effective. Make a large batch and eat it cold the next day

Provided by Elena Silcock

Time 1h5m

Number Of Ingredients 11

Ingredients

60ml olive oil
2 aubergines , cut into chunks
1 large onion , finely chopped
2 garlic cloves , crushed
small pack parsley , leaves picked, stalks finely chopped
2 tsp smoked paprika
2 tsp turmeric
400g paella rice
1 ½l Kallo vegetable stock
2 x 175g packs chargrilled artichokes
2 lemons 1 juiced, 1 cut into wedges to serve

Steps:

Heat 2 tbsp of the oil in a large non-stick frying pan or paella pan. Fry the aubergines until nicely coloured on all sides (add another tbsp of oil if the aubergine begins catching too much), then remove and set aside. Add another tbsp of oil to the pan and lightly fry the onion for 2-3 mins or until softened. Add the garlic and parsley stalks, cook for a few mins more, then stir in the spices and rice until everything is well coated. Heat for 2 mins, add half the stock and cook, uncovered, over a medium heat for 20 mins, stirring occasionally to prevent it from sticking.
Nestle the aubergine and artichokes into the mixture, pour over the rest of the stock and cook for 20 mins more or until the rice is cooked through. Chop the parsley leaves, stir through with the lemon juice and season well. Bring the whole pan to the table and spoon into bowls, with the lemon wedges on the side.

Nutrition Facts : Calories 431 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 8 grams protein, Sodium 1.5 milligram of sodium