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Vegetable salad with cumin rice
 
 
4 ServingsPTM30 min

Vegetable salad with cumin rice


A tasty recipe. The vegetarian main course contains the following ingredients: quick cooking rice, aubergines, onion, Zaanland cheese (young), oil, Dutch vegetables (wok vegetables (400 g)), cumin seeds (pot a 25 g) and nut melange (salted (150 g)).

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Directions

  1. Preheat the grill to the highest setting.
  2. Cook the rice according to the instructions for use.
  3. Clean aubergines, cut into 6 slices in length and roast for 3 minutes under hot grill.
  4. Peel onion and cut into half rings.
  5. Cheese grating on coarse grater.
  6. Half oil in wok heating and bake in 5 min.
  7. Vegetables with 1/2 el cumin and to taste salt and pepper.
  8. Chop the nuts coarsely, roast golden brown in hot dry frying pan.
  9. Place half of the slices of eggplant in a baking dish.
  10. Distribute vegetables and nuts.
  11. Put eggplant on the remaining slices, sprinkle with cheese and melt in 5 min.
  12. Cheese under hot grill.
  13. Heat the remaining oil in frying pan, fry the onion in soft and light brown for 3 minutes.
  14. Add remaining cumin and fry for 1 min.
  15. Mix rice with onion mixture and season with salt and pepper.
  16. Divide the eggplant dish into 4 plates.
  17. Creating cumin rice next to it..


Nutrition

929Calories
Sodium1% DV30mg
Fat75% DV49g
Protein52% DV26g
Carbs32% DV96g
Fiber0% DV0g

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