Search
by Ingredient

Cumin Rice with Eggplant & Peppers

StarStarStarStarEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

20 min

Cook

1 hrs

Ready

1 hrs
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups brown rice
Camera
2 tablespoons olive oil, extra-virgin
Camera
1 tablespoon butter
Camera
1 each eggplant
cut in 1/2inch cubes
* Camera
1 medium onions
cut into 1/4inch squares
Camera
1 x salt
* Camera
1 small green bell peppers
cut into 1/2inch squares
Camera
1 small sweet red bell peppers
or yellow, cut into 1/2inch squares
Camera
2 medium tomatoes
peeled, seeded, cut into large pieces or, 15 oz canned tomatoes, drained, and cut into large pieces
Camera
4 teaspoons cumin
ground
Camera
½ teaspoon turmeric
Camera
¼ teaspoon ginger
ground
Camera
¼ teaspoon cinnamon
ground
Camera
½ teaspoon black pepper
freshly ground
Camera
¼ cup parsley leaves
or cilantro, chopped
Camera
3 cups water
Camera
1 cup provolone cheese
or monterey jack, or muenster cheese
* Camera

Ingredients

Amount Measure Ingredient Features
355 ml brown rice
Camera
3E+1 ml olive oil, extra-virgin
Camera
15 ml butter
Camera
1 each eggplant
cut in 1/2inch cubes
* Camera
1 medium onions
cut into 1/4inch squares
Camera
1 x salt
* Camera
1 small green bell peppers
cut into 1/2inch squares
Camera
1 small sweet red bell peppers
or yellow, cut into 1/2inch squares
Camera
2 medium tomatoes
peeled, seeded, cut into large pieces or, 15 oz canned tomatoes, drained, and cut into large pieces
Camera
2E+1 ml cumin
ground
Camera
2.5 ml turmeric
Camera
1.3 ml ginger
ground
Camera
1.3 ml cinnamon
ground
Camera
2.5 ml black pepper
freshly ground
Camera
59 ml parsley leaves
or cilantro, chopped
Camera
7.1E+2 ml water
Camera
237 ml provolone cheese
or monterey jack, or muenster cheese
* Camera

Directions

RINSE THE RICE, cover it with water and set it aside to soak while you prepare the rest of the vegetables.

Preheat the oven to 375℉ (190℃).

Warm the oil and butter in a large skillet.

Add the eggplant and onion, salt them lightly, and rapidly sauté them to distribute the oil.

Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes.

Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste.

Stir carefully, combining everything well. Drain the rice and add it to the pan along with 3 cups water.

Turn up the heat to bring the water to a boil, then transfer everything to a baking dish , such as a large, earthenware gratin dish.

Lay a piece of parchment over the top, cover with foil, and bake until the rice is done, about 45 minutes.

Toss the diced cheese, if you're using it, into the rice and serve.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 390g (13.8 oz)
Amount per Serving
Calories 37929% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 43mg 2%
Total Carbohydrate 21g 21%
Dietary Fiber 5g 19%
Sugars g
Protein 14g
Vitamin A 32% Vitamin C 89%
Calcium 6% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe