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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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
Ingredients:
1 1/2 Cup(s) Brown rice
3 Tablespoon(s) Olive or vegetable oil
1 Eggplant (about 12 oz); cut in 1/2" cubes
1 Onion; diced
1 Green bell pepper; cut in 1/2" squares
1 Red or yellow bell pepper; cut into 1/2" squares
4 medium Tomatoes (or 16-oz can); peeled, seeded; and cut in large pieces
4 Teaspoon(s) Ground cumin
1 Teaspoon(s) Ground coriander
1/2 Teaspoon(s) Dried provolone (optional) =OR=- Monterey Jack =OR=- Muenster cheese
1/2 Teaspoon(s) Ground ginger
1/4 Teaspoon(s) Shelled walnuts
1/4 Teaspoon(s) Cayenne
1/2 Cup(s) Pepper
1/4 Cup(s) Cilantro; chopped
1 Teaspoon(s) Crushed peanuts
3 Cup(s) Lean ground turkey |
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