Mateya

Not so Innocent Vegetable Breyani

Ingredients

1. 500ml Brown Rice
2. 250ml Lentils
3. 5ml Salt Tumeric
4. 5ml Ground Coriander
5. 2ml Ground Cumin
6. 1 Cinnamon stick
7. 1.6l Water
8. 2 Eggplants, disgorged and cubed
9. 50ml butter
10. 50ml oil
11. 3 Leeks sliced
12. 3 Onions chopped
13. 4 Garlic cloves, chopped
14. 4ml Pure roasted marsala
15. 2 Red peppers, deseeded and diced
16. 2 tins Whole peeled tomatoes
17. 12 Baby Marrows, pared and sliced
18. 500ml Green peas
19. 125ml Almonds, roasted and slivered
20. 125ml Sultanas

Preparation

• Put lentils, rice, spices and water into a saucepan and bring to the boil.
• Cover, lower the heat and let cook for 50 minutes.
• Fluff up with a fork and remove cinnamon stick.
• Heat butter and oil in a large frying pan and sauté the leeks, onions, garlic and marsala.
• When softened add eggplant, marrows, peppers tomatoes and peas.
• Cook until the marrows are translucent, remove from the stove and add a little sugar and salt.
• In a large dish layer the rice and the vegetables alternatively.
• Cover and bake at 160c for 30 minutes.
• Fry almonds in butter, when lightly browned add sultanas, heat through and spoon over the breyani.

Serve With

• Diced tomato, onion and mint, chutney, coconut, sliced banana and lemon juice