Basmati Hazelnut Stir Fry

I had some leftover basmati rice from the day before and had to make a quick lunch for friends. There were some noticeably two aubergines sitting around in the kitchen corner. So I diced them up, marinated them in some spices, then left, then grilling in the oven for 20 minutes. Meanwhile, the dried kombu algaes were rehydrated in water for a soft salad. Luckily, some leftover hazelnuts soaked from the previous day to make milk out of it, but that did not happen! So it got roasted, and into the stir fry, they went nice and crunchy.

This is what that came out in 35 minutes: warm and fragrant basmati rice that is well-seasoned with spices, along with a hint of smokiness coming from the grilled aubergines, the softness inside from the crunchy potatoes, an element of freshness from the sweet peas, then with the nuttiness from the hazelnuts coming through plus a bit of a crunch, it is a pleasant journey for the senses! Truly joyful lunch it was.

What a way to give my leftovers a makeover! This is a quick and easy stir fry.  It also goes well with aubergine canapé, pesto, and kombu salad. Learn how to make the recipe below.

Also, if you’re interested, here are the recipes for the Aubergine canapés,  Smoky Pesto, and the Kombu Algae Salad.

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