Ingredients

1 1/2 cup (300g) brown medium-grain rice

2 1/4 cup (560ml) water

25 gram butter

3/4 cup (110g) coarsely chopped char-grilled eggplant

3/4 cup (110g) coarsely chopped semi-dried tomatoes

1/3 cup (90g) basil pesto dip

1/2 cup (40g) flaked parmesan cheese

50 gram baby rocket leaves (arugula)

Method

1.Wash rice with cold water until water runs clear; drain well.

2.Combine rice, the water and butter in 2.5-litre (10-cup) rice cooker; secure lid. Cook, stirring occasionally, about 30 minutes or until cooker automatically switches to ‘keep warm’; stand 20 minutes. Cool about 1 hour or until it reaches room temperature.

3.Stir in remaining ingredients; season to taste.

You can char-grill your own vegetables or use bottled antipasto vegetables or char-grilled vegetables from the delicatessen. You will need about 1½ cups of mixed antipasto vegetables.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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