Australian Women's Weekly
Ingredients
Method
1.Heat 1 tablespoon of oil in a large non-stick frying pan over high heat. Add pumpkin and cook, tossing occasionally, for 10 minutes or until browned and tender. Remove from pan and set aside. Repeat with another tablespoon of oil and the eggplant. Set aside with the pumpkin.
2.Place the rice in a medium sieve and rinse under cold running water until the water runs clear.
3.Heat remaining 1 tablespoon oil and the butter in a medium heavy-based saucepan over medium heat, and cook the onion, stirring, for 10 minutes or until onion softens and browns lightly. Add the garlic, ginger, coriander and cumin, and cook, stirring for 2-3 minutes or until fragrant. Season with salt and freshly ground pepper.
4.Increase heat to high; add rice and cook, stirring, for 1 minute or until rice is well coated in onion mixture. Stir in stock and bring to the boil. Reduce heat to low, cover pan with a tight-fitting lid and simmer gently for 12 minutes.
5.Remove pan from heat. Remove lid – if all liquid is absorbed and little holes appear on the surface, pilaf is cooked. Replace lid; stand for 10 minutes. Stir rice with a fork to separate grains. Transfer to large bowl and gently stir in lentils and two thirds of eggplant and pumpkin. Season with salt and pepper if necessary. Serve pilaf topped with remaining eggplant and pumpkin, feta and mint.
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