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.