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Recipe of the month MEDITERRANEAN RICE CASSEROLE An all-in-one meal in which you won’t even notice the absence of meat. For those who want meat, serve this as an accompaniment to grilled chicken breasts or rack of lamb. ¾ cup brown rice (150g) 1 ½ cups water (375ml) 2 cups basil leaves (90g) ¼ cup pine nuts (30g) 1 clove garlic 2 tablespoons lemon juice 4 medium tomatoes, sliced 1 capsicum, seeded and sliced 2 teaspoons extra virgin olive oil Spread eggplant slices onto a flat plate and sprinkle with salt. Leave to stand for 20 minutes. Place rice and water into a saucepan, bring to the boil, cover and simmer for 30 minutes, or until water is absorbed. Rinse eggplant slices under tap, pat dry with paper towels and place under a griller to brown on both sides. While rice is cooking, place basil pine nuts, garlic and lemon juice in food processor and blend together (mixture does not need to be smooth). Add basil mixture to cooked rice. Place half the grilled eggplant slices in a greased ovenproof dish.
Top with rice sliced tomatoes capsicum and remaining eggplant. Sprinkle
with olive oil and bake in a moderate oven for 25 minutes. DIETARY FIBRE PER SERVE 7 GRAMS FAT CONTENT PER SERVE: 6.3 GRAMS
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