Inspired by Sabrina Ghayour’s ‘confetti rice, this recipe is perfect to serve at room temperature and thus ideal for a hot summer evening meal. I use almost the same amount of vegetables for 2p as the original recipe for 4-6.
Chop 1 large eggplant in small cubes. Fry in a drizzle of olive oil. Stir regularly. After 10 mins, add 1 onion, 1 red and 1 yellow bell pepper, all chopped in small dices. Stir now and again. After another 15 mins, add 1 teaspoon of dried dill (fresh dill would be much better), 1 chopped courgette, 4 chopped garlic cloves, 1 chopped chili, 50 grams of raisins and 40 grams of pine nuts. Allow to fry for another 10-15 mins.
Boil 120 grams of farro al dente. Mix vegetables and farro. Taste, add pepper and salt. Finish with chopped fresh parsley. Serve hot or at room temperature.
Doc V's Healthy Kitchen 