1 cauliflower, cut into very small florets
2 tbsp olive oil
1 aubergine, diced
50g toasted flaked almonds
250g sundried tomato paste
2 x 250g pack Waitrose LOVE Life Spelt, Quinoa, Red Rice and Wild Rice
Roughly chopped fresh flat-leaf parsley (optional)
Cook the cauliflower in boiling water for 3-4 minutes, or until just tender, then drain, reserving 100ml of the cooking liquid.
Meanwhile, heat the oil in a large pan and fry the aubergine for 4 minutes. Add the almonds, tomato paste and cauliflower with the reserved cooking liquid and stir-fry for 1-2 minutes.
Cook the mixed grain pouch according to pack instructions, stir into the cauliflower and season to taste. Scatter with chopped parsley, if using.
Recipe originally published in Waitrose magazine
Don't forget to check out the rest of our National Vegetarian Week recipes.