Wild Rice Salad with Potatoes, Aubergines/Eggplants and Cheese

Name: Wild Rice Salad with Potatoes, Aubergines/Eggplants and Cheese
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: For 4 people
Ingredients: Salt and pepper to taste; Salt and pepper to taste; 850 ml/1½ pints/3¾ cups water; ½ tsp salt; 112 g/4 oz/½ cup wild rice; 112 g/4 oz/½ cup long grain brown rice, washed and drained; 2 medium-sized aubergines/eggplants, cut into cubes; 2 medium-sized aubergines/eggplants, cut into cubes; 450 g/1 lb small new potatoes or waxy potatoes, peeled (or well scrubbed), then halved or quartered; 450 g/1 lb small new potatoes or waxy potatoes, peeled (or well scrubbed), then halved or quartered; 6–8 tbsp plain (‘natural’) yogurt; 1 tbsp chopped mint; 170 g/6 oz mild cheese, cut into cubes; 140 ml/5 fl oz/⅔ cup oil for frying; 1 tsp sugar (optional); 1 clove garlic, crushed; 1 tbspchopped coriander/cilantro leaves; 1 tbspchopped coriander/cilantro leaves

Preparation info

For
4
people

Difficulty
Medium
Ready in
2 hr 30

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This is a delicious and satisfying lunch dish, and is equally suitable as an accompaniment to roast meat or grilled fish. The wild rice is used to give a nutty flavour and a little chewiness to a salad that is otherwise composed of three softer textures. The dressing is a combination of green herbs and yogurt. For the cheese, I would suggest feta or mozzarella, but any mild cheese will do as long as it can be cut into cubes without crumbling.

Ingredients

Lunch

Ingredients

Method