Vegetable salad with cumin rice

Name: vegetable salad with cumin rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g quick cooking rice; 2 aubergines; 1 onion; 150 g cheese young; 4 tablespoons oil; 1 bag Dutch wok vegetables (400 g); 2 tablespoons cumin seed pot a 25 g; 1 bag nut melange salted (150 g)

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)).

Ingredients

Kitchen Stuff

oven dish
stir fry

Directions

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

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Nutrition

929Calories

Sodium1% DV30mg

Fat75% DV49g

Protein52% DV26g

Carbs32% DV96g

Fiber0% DV0g

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