Vegetarian Oven-Baked Brown and Wild Rice with Eggplant |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Begin with Uncle Ben's® Rice and end up with a delicious vegetarian dish. Skillet browned with eggplant, garbanzo beans, and freshly chopped tomatoes. Ingredients:
2 cups uncle ben's® natural whole grain brown rice |
1 cup diced onion |
1/4 teaspoon black pepper |
1/4 teaspoon turmeric |
4 cups vegetable broth |
1 small eggplant |
1 cup plain yogurt |
1 large tomato, chopped |
1 (15 ounce) can navy beans |
1 (15 ounce) can garbanzo beans |
1 tablespoon olive oil |
2 teaspoons minced garlic |
1/2 teaspoon salt |
Directions:
1. In a saucepan, saute the onion in the oil until it has lightly browned. Add the garlic, salt, pepper and turmeric. Add rice and broth, bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
2. While the rice is cooking, peel and cut the eggplant into 1/4-inch slices. Sprinkle with salt and set aside for about 10 minutes. Rinse and pat dry.
3. Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
4. Once the rice is cooked, mix in yogurt and transfer mixture to a large shallow casserole dish. Spread the navy and garbanzo beans over the rice and then top with layer of eggplant and chopped tomatoes.
5. Bake uncovered in a preheated 350 F oven for about 20 minutes.
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