Simon Toohey's Baked rice, eggplant and leek hotpot with, olives, dill and parsley
Ingredients
- 2 that wonderful vegetable which you might know by one of three names: aubergine, brinjal or eggplant 😉
- 5 tbsp vegetable oil
- 1 leek
- 1 turnip
- 2 garlic cloves
- ¾ cup basmati rice
- 50 g black olives with seeds
- ½ bunch dill
- ¼ bunch parsley
- 1 tsp cumin
- 1 tsp coriander seeds
- ½ tsp fennel seeds
- 500 ml vegetable stock
- Pinch saffron optional
- Drizzle B-well olive oil to finish
- Pinch salt and pepper
Instructions
- Preheat oven 180 degrees.
- In a clay pot approximately 15 cm and relatively deep (or cast iron pot with a lid) on medium heat on the stove, add 3tbsp vegetable oil.
- Slice the leek about an 2.5cm after where the white meets the green then slice in half, opening it up. Place the cut side down on the pan to colour and soften. Do not touch as you want to gain some wonderful colour.
- Quarter the turnips and throw in with the leeks, again not moving it. Finally chop the garlic and fry off only for 30 seconds.
- Remove the ingredients from the clay pot and add your washed rice until the liquid runs clear, then add that to the pot.
- Peel off the layers of leek and lay on top of the rice like lasagne sheets.
- Squeeze the seeds from the olives and chop roughly and place on top.
- Add the turnips and then chop the herbs and add.
- Put seeds, and saffron in the vegetable stock and pour over everything.
- Place the lid on and back in the oven for 30 min.
- Take the lid off and bake for and extra 10 min.
- Finish with dill.
- Serve with a fresh rocket salad citrus and nuts.
Video
Recipes we’re loving:
Vegan Raisin and Coconut Macaroons with Chocolate Filling
These Vegan Raisin and Coconut Macaroons with Chocolate Filling by the talented pastry chef Renursha van Wyk are simple to prepare, offering a delightful combination of chewiness, crunchiness, and sweetness, all in under thirty minutes! They are also made from gluten-free, nut-free, and paleo-friendly ingredients.
Scrambled Tofu Crunch
This delicious and easy-to-make Scrambled Tofu Crunch – crafted by Woolies chefs Monique Malan, Anita Van Wyk, and Emma Morey – is served on ciabatta bread and topped with lettuce, tomato, avocado, aioli, and roasted spiced chickpeas, offering a burst of protein and flavour!
Easy Vegan Cream Cheese
Celebrate World Vegan Day by whipping up this Easy Vegan Cream Cheese recipe from Vanessa Jarvis Findlay, the Founder, Owner, and Chef of NEKED FOOD, a renowned vegan restaurant in Clarens, Free State. With just six simple ingredients, this recipe is incredibly easy to prepare and tastes fantastic. You’ll love the creamy, cheesy flavour!
Mika Zorgman’s Gochujang Tempeh Nuggets on Coconut Rice served with Asian slaw and Pickled Red onions
Enjoy this Korean-inspired dish featuring sticky and spicy gochujang tempeh, paired with creamy coconut rice and a crunchy, tangy slaw topped with pickled onions. Bursting with flavour and easy to prepare, all infused with PlantLove!
Not So Baby Bliss
Fancy a delicious cocktail to toast your favourite vegetable? Grab a pack of McCain frozen Baby Carrots from the freezer and whip this up! This recipe was created by renowned Cape Town mixologist Roxanne Read.
Vegan Pumpkin Arancini with Pumpkin Seed Sage Pesto Sauce
Discover this simple Vegan Pumpkin Arancini Balls recipe featuring a crispy coating and a delicious pumpkin and sage risotto filling. This dish was showcased by Chef Ru Ferosa, a private chef and owner of Utano Kitchen in Cape Town, South Africa, at this year’s Good Life Show—Africa’s leading event for food, drink, and conscious living.
Snack Medley: Cassava Chips, Bean Balls, and Roasted Jugo Beans & Chickpeas
This Snack Medley Recipe for Cassava Chips, Bean Balls, and Roasted Jugo (Bambara) Beans & Chickpeas, demoed by Siphiwe Sithole at this years Good Life Show turns cassava root, bambara beans, and chickpeas into crispy, flavourful bites. These perfectly seasoned treats serve as a delightful and quick appetiser or snack option.
Umqa
Umqa is a beloved traditional side dish from the Xhosa culture. This recipe, crafted by Chef Siyabulela Kobo, showcases a delightful mix of Butternut Mat, sautéed Butternut cubes, and Butternut purée, all beautifully enhanced by a crunchy crumble made from Butternut peels and seeds.
Aquafaba Chocolate Mousse
Treat yourself to this amazing Aquafaba Chocolate Mousse whipped up by the fabulous Chef Greg Henderson
MEXICAN TACOS with Roasted Corn Salsa and Avocado Crema
Tammy Fry, global Marketing Director at Fry’s Family Foods showcased her Mexican Tacos with Roasted Corn Salsa and Avocado Crema at The Plant Powered Show, part of the Good Life Show in South Africa.
