Trio of Rice with Arrabiata sauce and Salsa Verde

200 g red rice

200 g black rice

200 g white long grain rice

1 medium aubergine

1 tbsp olive oil

2 cloves garlic finely chopped

3 tbsp finely chopped parsley

200 ml Arrabiata sauce

5 tbsp grated parmesan cheese

4 tbsp chopped pistachio nuts

salt and black pepper to taste

Salsa Verde

150 ml olive oil

6 tbsp chopped parley

6 tbsp chopped basil

3 tbsp white vinegar

3 tbsp chopped green olives

3 tbsp capers

3 tbsp chopped gherkins

6 anchovies

3 garlic cloves, chopped

cook each type of rice in a separate pot of boiling water until tender
the red and black rice will take about 40 minutes whilst the white rice will take about 15 minutes
drain and cool and season with salt and pepper
cut aubergine in quarters lengthwise and then cut quarters into 0.5cm thick slices

heat oil in frying pan and add aubergine, garlic and parsley; stir fry on high heat for about 5 minutes
place a 7cm ring on a plate and spoon 2 tablespoons of red rice at the bottom, pressing well down with the back of the spoon; follow with 2 tablespoons of white rice and finish with 2 tablespoon of black rice

spread a tablespoon of arrabiata sauce over the black rice and top with 3 slices of the aubergine and some chopped Pistachio nuts
carefully slide the ring out and spoon some salsa verde around the rice
sprinkle with some grated parmesan cheese and serve
repeat with the rest of the rice to make 12 rice stacks

Salsa Verde

combine all the ingredients in a food processor and pulse until well blended but leave coarse

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Trio of Rice with Arrabiata sauce and Salsa Verde