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Artichoke & aubergine rice New-recipe-icon

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

  • Prep: 15 mins
    Cook: 50 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 431
  • Carbohydrates 58
  • Saturated Fat 2
  • Sugar 9
  • Protein 8
  • Fat 16
  • Fibre 11
  • Salt 1.5

Nutrition per serving

  • Calories 431
  • Carbohydrates 58
  • Saturated Fat 2
  • Sugar 9
  • Protein 8
  • Fat 16
  • Fibre 11
  • Salt 1.5

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
  • 1½ l Kallo vegetable stock
  • 2 x 175g packs chargrilled artichokes
  • 2 lemons 1 juiced, 1 cut into wedges to serve

Method

  1. 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.

  2. 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.

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