Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 92

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.

Serves 2

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 (see here)

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.