Brown basmati rice with eggplants, mint and apricots

Boil water in a pan, add a handful of salt and cook the rice. Wash the vegetables and cut into cubes about 1 cm thick. Cut into cubes also dried apricots and roughly chop the mint leaves with the knife. 

Heat a little olive oil in a pan, pour the eggplant and cook over medium-high heat for 10 minutes, then add the courgettes, salt and pepper and continue cooking the vegetables for another 5 minutes. Once the rice is cooked, drain and sauté for a couple of minutes in the pan with the vegetables and add apricots and mint. 

Wait a few minutes and serve the rice warm or cold.

You can prepare a large amount of rice and cool it quickly with Freddy thanks to the blast chilling function. In this way you can keep it in the refrigerator for 7-8 days as just done and ready to season to your liking.

You can also decide to deep-freeze your rice thanks to the Freddy shock freezing function. In this way you will have a stock always ready in the freezer, to regenerate if necessary, in a few minutes, in the pan with a little hot water.