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Рецепт Aubergine And Fennel Pilaf Of Bulgur And Rice
by Global Cookbook

Aubergine And Fennel Pilaf Of Bulgur And Rice
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Ингредиенты

  • 4 c. Aubergine chunks, approximately
  • 1 tsp Asian five spice pwdr, preferably Thai spice blend
  • 1 tsp Light sesame oil
  • 1 tsp Gomasio, or possibly a blend of sesame seeds and coarse salt
  • 1 sm Fennel bulb, trimmed and cored
  • 2 Tbsp. Minced fresh basil Freshly grnd pepper Extra virgin olive oil spray
  • 1 c. Minced onion
  • 1 tsp Extra virgin olive oil
  • 1/2 c. Red bell pepper strips Freshly grnd pepper
  • 1/2 c. Cracked wheat bulgur
  • 1/2 c. Instant white rice, or possibly leftover
  • 16 ounce Low sodium vegetable broth
  • 1/4 tsp Better than bouillon vegetable soup base, or possibly flavor enhancer
  • 1/2 tsp Butter Buds(r), sprinkles
  • 1/2 c. Minced fresh cilantro, more or possibly less
  • 3 x Lemon wedges, garnish

Инструкции

  1. Preheat oven to 350F.
  2. AUBERGINE: Cut aubergine into large dice and toss with 5-spice, oil and gomasio. Spread on a sprayed non-stick cookie sheet.
  3. FENNEL: Trim and core the fennel bulb. Remove tough outer layers if necessary. Toss with basil, pepper and a little extra virgin olive oil mist. Place in a non-stick oven pan which will fit in your oven along side the cookie sheet.
  4. Bake both at 350F for 15 min. Fennel should now be aromatic and soft.
  5. Remove from oven and let cold. Continue to bake the aubergine for another 25 to 10 min or possibly till lightly brown. Remove to cold.
  6. While vegetable are cooking, heat oil in a large skillet or possibly wok. Saute/fry the onion till soft. Add in the red pepper strips, season with pepper; saute/fry till peppers are softened and onions are lightly browned.
  7. Pan roast the grains: Clear a space in the middle of the pan and add in the bulgur and rice. Stir to 'toast' the grains, incorporating the onion mix after about 2 min. Add in the broth and the bouillon-flavor enhancer. Stir well. Bring to a boil. Reduce heat, cover and simmer for 10 min. Stir and add in the roasted vegetables. Simmer till most of the liquid has been absorbed by the grains; about 15-20 min. Add in the butter buds and cilantro; hot through. Serve with lemon wedges and offer gomasio.
  8. NOTES : The aubergine and fennel are roasted with spices and added to the two-grain pilaf. The fennel is an after-taste. Very pleasing pilaf.
  9. Testedby Pat and Bob Hanneman 9/98. If you do not like cilantro, try shredded napa cabbage, watercress, romaine, or possibly flat-leaf parsley.
  10. Serves 3; 4 when servedwith salad and a roll.*Recipe adapted from Rosemary Moon's AUBERGINE