Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Brown rice 4 ts Ground cumin
3 tb Olive or vegetable oil 1 ts Ground coriander
1 Eggplant (about 12 oz); cut 1/2 ts Turmeric
-in 1/2" cubes 1/2 ts Ground ginger
1 Onion; diced 1/4 ts Cinnamon
1 Green bell pepper; cut in 1/4 ts Cayenne
-1/2" squares 1/2 c Pepper
1 Red or yellow bell pepper; 1/4 c Cilantro; chopped
-cut into 1/2" squares 1 ts Salt
4 md Tomatoes (or 16-oz can); 3 c ;water
-peeled, seeded; and cut in Cilantro leaves for garnish
-large pieces

Rinse rice, cover with warm water and set aside while preparing
vegetables. Preheat oven to 375 degrees.

Heat oil in a wide skillet, add eggplant and onion and saute rapidly
to distribute oil. Cook until eggplant is somewhat tender, about 15
minutes.

Add bell peppers, tomatoes, spices, cilantro and parsley. Drain rice
and add to vegetables along with salt. Cook for sevreal minutes,
stirring frequently; then add water and bring to a boil

Transfer mixture to baking dish, cover with foil and bake until rice
is done, about 45 minutes. Garnish with fresh cilantro leaves. Serves
6.

Per serving: 249 cal; 4 g prot; 7 g fat; 40 g carb; 0 chol; 195 mg
sod; 6 g fiber; vegan

source: Vegetarian Times, Nov 93/MM by DEEANNE

Browse by categories