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*NEW* Jewelled Basmati rice with sticky miso-maple aubergine
Rice type: long grain Basmati rice
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4
Tips: Add extra crunch and protein by topping with toasted almonds, pine nuts, or crispy chickpeas. Swap sultanas for chopped dried apricots or cranberries for a slightly tangier note. The miso glaze works beautifully on tofu or mushrooms if you fancy a mix.
Ingredients
300g Basmati rice
2 medium aubergines, sliced into 4 lengthwise and scored
2 tbsp white miso paste
1 tbsp maple syrup
2 tbsp soy sauce / tamari
3 tbsp olive oil
60g sultanas
4 tbsp pomegranate seeds
Juice and zest of 1 lemon
20g fresh parsley, chopped
Step 1
Preheat oven to 200°C. Mix the miso, maple, soy sauce, and 2 tbsp of olive oil.
Step 2
Place aubergine on a tray, brush with the glaze. Roast for 30 mins, flipping halfway, until golden and sticky.
Step 3
Rinse rice well, then cook in salted water until fluffy. Drain, then stir in the sultanas, lemon zest, 1 tbsp olive oil and parsley. Season to taste.
Step 4
Spoon rice onto plates and top with sticky aubergine and pomegranate.
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