Rice Salad with Lentils, Eggplant and Red Bell Pepper

Ingredients

• 200 g Wild rice
• 100 g long‑grain parboiled rice
• 200 g brown lentils
• 1 eggplant
• Salt
• 3 spring onions
• 1 red bell pepper
• 5 tbsp olive oil
• black pepper (freshly ground)
• 1 tbsp chopped parsley
• 4 Garlic cloves
• 3 tbsp Lemon juice

Instructions

1. 1.

   Cook the wild rice and long‑grain parboiled rice separately according to package instructions, then drain. Cook the lentils as directed on the package; let them drain well.

2. 2.

   Wash the eggplant and cut it into small pieces, then place in heavily salted cold water for 10 minutes. Drain and pat dry with a kitchen towel. Wash, trim, and slice the spring onions. Rinse the bell pepper, halve it, remove seeds, and chop into pieces.

3. 3.

   Heat 1 tbsp oil in a large pan over medium heat and fry the eggplant until golden brown, turning frequently. Add the bell pepper, reduce heat, cover, and steam with the eggplant for about 6 minutes; add 2–3 tbsp water if needed. Stir in the spring onions just before the end of cooking. Finally mix in the wild rice, long‑grain rice, and lentils. Season with salt and pepper. Let cool to room temperature, then fold in parsley and adjust seasoning.

4. 4.

   For the garlic dressing, peel and chop the garlic cloves. Mix remaining olive oil with garlic, lemon juice, 4 tbsp water, salt, and pepper using a hand blender until smooth. Plate the rice salad and drizzle with the garlic dressing.