Trio of Rice with Arrabiata sauce and Salsa Verde

Yields12 Servings
 200 g red rice
 200 g black rice
 200 g white long grain rice
 1 medium aubergine
 1 tbsp olive oil
 2 cloves garlic finely chopped
 3 tbsp finely chopped parsley
 200 ml Arrabiata sauce
 5 tbsp grated parmesan cheese
 4 tbsp chopped pistachio nuts
 salt and black pepper to taste
Salsa Verde
 150 ml olive oil
 6 tbsp chopped parley
 6 tbsp chopped basil
 3 tbsp white vinegar
 3 tbsp chopped green olives
 3 tbsp capers
 3 tbsp chopped gherkins
 6 anchovies
 3 garlic cloves, chopped
1

cook each type of rice in a separate pot of boiling water until tender
the red and black rice will take about 40 minutes whilst the white rice will take about 15 minutes
drain and cool and season with salt and pepper
cut aubergine in quarters lengthwise and then cut quarters into 0.5cm thick slices

2

heat oil in frying pan and add aubergine, garlic and parsley; stir fry on high heat for about 5 minutes
place a 7cm ring on a plate and spoon 2 tablespoons of red rice at the bottom, pressing well down with the back of the spoon; follow with 2 tablespoons of white rice and finish with 2 tablespoon of black rice

3

spread a tablespoon of arrabiata sauce over the black rice and top with 3 slices of the aubergine and some chopped Pistachio nuts
carefully slide the ring out and spoon some salsa verde around the rice
sprinkle with some grated parmesan cheese and serve
repeat with the rest of the rice to make 12 rice stacks

Salsa Verde
4

combine all the ingredients in a food processor and pulse until well blended but leave coarse