Mixed Brown rice salad

Ingredients

• 240 g Brown rice
• 2 pcs Eggplant, diced
• 2 pcs Zucchini, washed, diced
• 2 pcs Red bell pepper, sliced
• 230 g Crimini mushrooms, cut into 1cm slices
• 1 clove Garlic, chopped
• 2 tbsp Pine nuts, home toasted
• 3 tbsp Olive oil
• 1 tsp Cumin seed, ground
• 1/2 tsp Pepper, black ground

Method

1. Heat oven to 200C.
2. Line a baking tray with baking paper.
3. Place the eggplants and bell peppers on a prepared tray.
4. Drizzle with 2 tablespoons olive oil, and sprinkle with cumin.
5. Roast fro 25 minutes.
6. Cook the rice according to the package directions.
7. Keep the rice warm.
8. In a meantime, heat remaining olive oil in a skillet.
9. Add the mushrooms and cook for 6 minutes.
10. Add the garlic and black pepper.
11. Cook for 1 minute.
12. Add the zucchinis and cook for 4 minutes or until tender.
13. In a large bowl combine the cooked brown rice, eggplant, bell pepper, mushrooms, and zucchinis.
14. Sprinkle wit toasted pine nuts.
15. Serve.