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Ingredients. For 4.

♥1 tbsp olive oil

♥1 brown onion diced

♥4 cloves garlic, minced

♥2 medium zucchini, diced

♥1 small eggplant, diced

♥Salt and pepper, taste

♥1/2 tsp dried oregano

♥1/4 tsp chili flakes

♥1 red capsicum, diced

♥1 tin of chopped tomatoes

♥2 cup brown Arborio rice - can be found at any good quality health food store

♥3 cups vegetable broth plus more as needed

♥fresh basil, for serving

Parmesan, for serving

To do.

  1. In a saucepan, warm the olive oil over medium heat. Add the onion with a sprinkle of salt, and cook for 3 to 5 minutes, stirring frequently, until translucent. Add the garlic and cook for 30 to 60 seconds more, until fragrant.

  2. Add the zucchini, eggplant, pepper, oregano, chili flakes, another pinch of salt; stir; and cook for 60 seconds. Add the capsicum and tinned tomatoes with another pinch of salt and cook for 2 to 3 minutes.

  3. Finally, add the rice and vegetable broth and stir. Bring the mixture to a gentle boil, then reduce it to a simmer. Cover the pan and cook the mixture, stirring occasionally, for about 15 to 18 minutes or until the rice is done. Add more liquid if you notice the liquid is low and/or the rice is sticking to the bottom of the pan.

  4. Serve hot, topped with parmesan and fresh basil. Once cooled to room temperature, leftovers can be stored for up to 5-7 days in the refrigerator. YUM!

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