Spicy Italian Rice Bowl
- 1 ⅔ cups Long grain rice
- extra virgin olive oil
- 1 large Eggplant (diced)
- 2 garlic cloves (finely chopped)
- ½ tsp ground cinnamon
- 2 cups turkey breasts (diced)
- ⅜ cup Port wine
- 2 tsps Chili flakes
- 1 Tbsp thyme
How healthy are the main ingredients?Long grain ricethymeolive oilEggplantgarlic clovecinnamon
Cook the rice according to the directions on the packet and drain.
Heat 4-5 tbsp oil in a pan and fry the aubergine on a medium heat until golden brown. Do not allow the oil to get too hot as the aubergine will burn easily. Add the garlic and fry for a few minutes. Season with salt, ground black pepper and cinnamon, remove from the pan and keep warm.
Fry the turkey in the remaining oil. Deglaze with the port and allow to evaporate a little. Sprinkled with the chilli flakes, then season with salt.
Add the rice and the aubergines, mix well and season to takes. Stir in the thyme, leave to steep for a few minutes then serve immediately.