Vegetarian Oven-Baked Brown and Wild Rice with Eggplant recipe
All Recipes Trusted Brands: Recipes and Tips UNCLE BEN'S®
Ingredients
- 2 cups UNCLE BEN'S® Natural Whole Grain Brown Rice 1 cup diced onion ¼ teaspoon black pepper ¼ 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 ½ teaspoon salt
Nutrition Info
- 343.9 caloriescarbohydrate: 63.8 gcholesterol: 1.8 mgfat: 4.7 gfiber: 6.8 gprotein: 13.7 gsaturatedFat: 0.7 gservingSize: -sodium: 739.6 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Oven-Baked Brown and Wild Rice with Eggplant
Directions
-
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.
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.