Vegetarian Oven-Baked Brown And Wild Rice With Eggplant
Bring a large amount of water to the boil.
Recipe Summary Vegetarian Oven-Baked Brown And Wild Rice With Eggplant
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 | Uncle Ben's Long Grain Rice Cooking Instructions2 cups UNCLE BEN'S® Natural Whole Grain Brown Rice1 cup diced onion¼ teaspoon black pepper¼ teaspoon turmeric4 cups vegetable broth1 small eggplant1 cup plain yogurt1 large tomato, chopped1 (15 ounce) can navy beans1 (15 ounce) can garbanzo beans1 tablespoon olive oil2 teaspoons minced garlic½ teaspoon saltDirectionsIn 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.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.Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.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.Bake uncovered in a preheated 350 F oven for about 20 minutes.Info | Uncle Ben's Long Grain Rice Cooking Instructionsprep: 45 mins cook: 1 hr total: 1 hr 45 mins Servings: 8 Yield: 8 servings
TAG : Vegetarian Oven-Baked Brown And Wild Rice With EggplantTrusted Brands: Recipes and Tips, UNCLE BEN'S®,