Black Rice, Kale & Aubergine Pilaf

I absolutely had to share this incredible dish created by the gorgeous Luise and David of Green Kitchen Stories. They have 2 cookbooks absolutely packed with delicious recipes and beautiful photographs – like fine art, those books!

This is a meal I’ve been enjoying fresh and then again as leftovers for lunch on busy days. Don’t be intimidated by the ingredient list – it’s a surprisingly quick prep. Absolutely perfect for Meatless Monday!


Meatless Monday – Black Rice, Kale & Aubergine Pilaf
Recipe Type: Lunch/Dinner
Author: David Frenkiel & Luise Vindahl Andersen
Serves: 4
  • Black Rice & Lentil Mix:
  • 1 cup / 250 ml black rice (preferable soaked)
  • 1 cup / 250 ml green or brown lentils (preferable soaked)
  • 4 cups / 1 liter water
  • 1 tsp coarse sea salt
  • 1 tsp cardamom seeds (without pods)
  • Baked Aubergine:
  • 1/2 tsp ground cumin
  • 1/2 tsp ground chili
  • 1/2 tsp ground turmeric
  • 1 pinch sea salt and black pepper
  • 4 tbsp lemon juice + 1 tsp for massaging the kale
  • 4 tbsp cold-pressed olive oil + 1 tsp for massaging the kale
  • 1 large aubergine/eggplant, cut into small cubes
  • Salad ingredients:
  • 2 large stems kale, stems removed and finely chopped
  • 1 avocado, stone removed and cubed
  • 1/2 red onion, finely chopped
  • 1 handful fresh mint, leaves picked and chopped
  • 1 small handful raw pistachio nuts, coarsely chopepd
  • 5 unsulphured dried apricots, coarsely chopped
  • 1/2 cup / 125 ml yogurt, to serve
  1. Preheat the oven to 200°C / 400°F.
  2. Rinse and drain rice and lentils. Then place in a saucepan, add water, salt and cardamom seeds, cover with a lid and bring to boil. Lower the heat and cook gently for about 30 minutes or until tender and all the water has been absorbed.
  3. Meanwhile, stir together cumin, chili, turmeric, salt, pepper, olive oil and lemon juice. Place the cubed aubergine and the spice mixture in an oven-proofed dish and toss to cover. Bake in the oven for about 30 minutes or until soft on the inside and slightly browned on the outside. Set both the black rice and lentil mix and the baked aubergine a side to cool.
  4. Now prepare the salad ingredients. Place the chopped kale in a medium serving bowl, add lemon juice and olive oil and massage the kale for a couple of minutes until soften. Add all ingredients and toss to combine. Serve with a dollop of yogurt.


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