Spicy brown rice salad with feta

Spicy brown rice salad with feta


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About this recipe: Brown rice and sauteed eggplant are seasoned with a spicy relish and fresh mint in this delicious salad.

Lynn Lewis

Serves: 4 

  • 200 g brown rice
  • 1⁄2 teaspoon salt
  • 300g brinjal, diced
  • 5 tablespoons olive oil
  • 1 clove garlic, finely sliced
  • 2 tablespoons ajvar (spicy capsicum and eggplant chutney)
  • 3 tablespoons lemon juice
  • 1⁄2 to 1 teaspoon dried chili flakes
  • finely chopped leaves of 4 sprigs mint
  • salt and freshly ground black pepper
  • 3 large tomatoes, diced
  • heart of 1 romaine lettuce
  • 125 g feta cheese, cubed
  • 100 g kalamata olives

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. Mix rice, 500 ml water and 1⁄2 teaspoon salt in a saucepan. Cover and soak overnight. Bring rice to a boil, uncovered. Cook half covered over low heat for 40 minutes. Remove from heat; leave to cool. Loosen rice occasionally with a fork.
  2. Heat 3 tablespoons oil in a nonstick pan over medium heat. Cook brinjal about 10 minutes, turning occasionally.
  3. Add garlic and cook 2 minutes. Remove pan from heat, leave to cool.
  4. Combine ajvar, 2 tablespoons lemon juice, remaining 2 tablespoons oil, chili flakes and mint in a large bowl; season with salt and pepper to taste. Mix in cooked rice and tomatoes. Season with remaining 1 tablespoon lemon juice and salt and pepper to taste.
  5. Line a serving plate with lettuce. Top with salad, brinjal, feta and olives.

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