Ingredients:

1/4 pumpkin, thinly sliced

1 bunch of asparagus, cut lengthwise

2 zucchinis (courgette), thinly sliced

1 eggplant (aubergine), thinly sliced

1 bunch of bok choy

400g red kidney beans

1 cup brown rice

3 cups water

Olive oil

Black pepper

Rosemary

Basil

 

Method:

Boil 3 cups of water, then add brown rice, boil until cooked

Combine olive oil with pepper, rosemary and basil in heated wok

Add pumpkin, asparagus and zucchini, stir-fry

Add eggplant, mix until soft

Add bok choy and kidney beans, stir through

Combine with rice and serve

 

Serves 3-4 people

 

Recipe and photo © Leigh-Chantelle 2007