Sesame Toasted Basmati Rice with Aubergine, Broccoli and Mushrooms, Lime Ginger Dressing

Ingredients

• Serves 6 as a side dish
• Dressing:
• 4 tablespoons fresh lime juice
• 2 teaspoons fresh ginger, finely grated
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup
• 2 teaspoons (or to taste) sriracha sauce or another hot chilli sauce
• Sea salt to taste
• For the rice and vegetables:
• 2 tablespoons toasted sesame oil (toasted sesame oil is dark brown and has an intense sesame flavor, regular sesame oil is lighter in color and has a neutral taste)
• 200 g white basmati rice
• 400 g water
• 1½ teaspoons sea salt
• Freshly ground pepper
• Sunflower oil
• 2 aubergines (eggplant), cut into 2 cm (1 inch) dice
• 1 head of broccoli, washed and broken into florets
• 8 button mushrooms, quartered
• 3 spring onions, sliced
• 1 tablespoon sesame seeds, toasted

Instructions

1. First make the dressing: whisk together in a small bowl all the ingredients for the sauce and set aside.
2. To make the rest: heat the sesame oil in a large saucepan over a medium heat until hot (be careful, too hot and it will burn). Add half the basmati rice and cook, stirring constantly, over medium heat until the rice turns a deep golden color.
3. Once the rice is toasted, add the salt, pepper and the rest of the uncooked rice to the pan. Pour in the water and bring to a boil. Reduce the heat to a low simmer and cover. Cook 12 minute. Turn off the heat, remove the lid, cover the pan with a clean tea towel and put the lid back on. Leave for 5 to 10 minutes, then remove the lid and lightly fluff with a fork. Transfer to a bowl.
4. Heat up 1 tablespoons of oil in a large pan, sauté the mushrooms 1 to 2 minutes until softened. Set aside
5. In the same large pan that you cooked the mushrooms in, add enough oil to shallow-fry the aubergine. Cook in three or four batches until golden-brown. Remove to a colander, sprinkle with salt and leave to drain.
6. Bring a medium pot of salted water to a low boil. Add the broccoli florets and cook 2 minutes or until tender but still firm. Drain in a colander, rinse well with cold water and leave to dry.
7. To finish the rice, toss everything together in a bowl with the sliced green onions, sesame seeds and half of the dressing. Taste and adjust the seasoning, adding more dressing, salt or pepper as necessary. Serve warm or at room temperature.