With the kids being at home during the summer holidays, it can be quite a challenge to keep coming up with daily lunch ideas that are delicious and nutritious. We can thankfully turn to MAGGI®, the company that’s always looking for ways to encourage eating homemade food, for a recipe that will be a new surefire family favourite. And joy of joys, this economical One-Pan Vegetable Maklouba recipe for six people isn’t too difficult to rustle up, giving you lots of time to enjoy those fun summer outings.
INGREDIENTS:
- 1 small cauliflower head, washed and cut into small florets
- 1 tbsp. sunflower oil
- 2 small eggplants, sliced
- 2 medium tomatoes, sliced
- 1 cinnamon stick
- 2 tsp. Arabic spices
- 2 cups basmati rice, washed and drained
- 2 cubes MAGGI® Chicken Stock with Natural Herbs
- 4 cups water, hot
- 3-4 tbsp. pine seeds (for an optional topping)
DIRECTIONS:
- In a deep pan, sauté cauliflower in sunflower oil until slightly golden. Remove and set aside. In the same pan, sear eggplants until slightly soft, remove and set aside.
- Using the same pan, arrange tomato slices on the bottom, layer eggplant over tomatoes, and pour half of the rice on top. Arrange cauliflower on top and place cinnamon stick in the centre. Sprinkle Arabic spices over and cover with the remaining rice.
- Crumble MAGGI® Chicken Stock with Natural Herbs over rice and gently pour water over the rice to cover it fully. Cover and simmer on medium heat until all the water is absorbed and rice is tender.
- Carefully flip the content of the pan over a serving dish and optionally garnish top with toasted pine seeds before serving.
