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Another great recipe from our Nutritionist, Nicky Seabrook……..Brown rice with walnuts, aubergines and basil oil
August 26th, 2021
I recently made this recipe, which is adapted from the Riverford recipe, for my daughter………I hope you enjoy it as much as we did!
Brown rice with walnuts, aubergines and basil oil
For 4 people
100g brown or wild rice
I onion peeled and diced
6 large tomatoes diced
A bunch of fresh thyme, chopped
2 cloves garlic
70g walnuts roughly chopped
For the Basil oil
1 garlic clove, peeled and crushed
2 large handfuls of fresh basil
4 tbsp olive oil
1. Rinse and cook the rice for 25 minutes or until soft and chewey.
2. Meanwhile slice the aubergines into 1cm rounds, brush each side with oil and place on a baking tray. Cook at 175 C or Gas mark 5 for 30 minutes, until soft and golden.
3. Add a little olive oil to a saucepan and then add the onion and garlic. After 5 minutes add the diced tomatoes and thyme. Season with salt and pepper. Simmer gently for 10 minutes and then set aside.
4. When the rice is cooked at this to the tomato sauce along with the walnuts and keep warm.
5. Make the basil oil by putting all the ingredients into a food processor and blending for a few seconds.
6. Arrange the aubergine circles on individual, heated plates. Pile the rice, tomato and walnut filling on top and then drizzle with the basil oil.
Basil leaves contain many essential oils which are known to have anti-inflammatory, and antibacterial properties. Basil is also a good source of vitamin A and vitamin K.
Walnuts contain nutrients essential for good brain health. They provide essential fats, including omega 3 oils and other nutrients including vitamin E, folate and ellagic acid which contribute to neuroprotection and memory function.
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