Summary

Ingredients

• 350 g rice (whole rain rice)
• 1 aubergine (s), diced 2 cm
• 1 onion (s), diced
• 1 yellow pepper (s), diced 2 cm in size
• 1 can tomato (s)
• 4 teaspoons ground cumin
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ pepper
• 1 teaspoon salt
• 0.25 teaspoon ¼ cinnamon, ground
• 0.25 teaspoon ¼ ginger powder
• teaspoon ⅛ cayenne pepper
• 1 bunch parsley, chopped
• 600 ml water
• 200 g peas, fresh or frozen
• oil

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Instructions

1. Soak rice in water while the vegetables are being prepared. Steam the onion and eggplant in oil until tender. Add paprika, tomatoes, spices and parsley and sauté briefly. Add rice and water and bring to the boil. Pour everything into a deep refractory dish. Cover and bake at 180 ° C for about 50 to 60 minutes, until the rice is cooked through. Stir in the peas and let sit for another 5 minutes before serving.