 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
Another find in Sunset's Low Cholesterol Cookbook from the library. This uses brown rice and baked in a casserole. Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
3 garlic cloves, minced |
1/2 lb mushroom, sliced |
1 large red bell pepper, seeded and chopped |
1 small eggplant, unpeeled, cut into 1/2 inch cubes |
1 (15 ounce) can tomato sauce |
1 cup chicken broth |
1 1/2 teaspoons dried thyme leaves |
1 1/2 cups brown rice |
Directions:
1. Prheat oven to 350 degrees.
2. Heat oil in 12 inch fry pan over medium heat. Add onion, cooking til soft, about 7 minutes. Add garlic and cook 1 more minute. Add mushrooms, bell pepper and eggplant. Cook, stirring, until liquid has evaporated, about 5 minutes.
3. In a 3 or 4 quart casserole, combine eggplant mixture with tomato sauce, broth, thyme and rice. Cover and bake till rice is tender (about 1 hour).
|
|