Cumin Rice with Eggplant & Peppers
Yield
4 servingsPrep
20 minCook
60 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
brown rice
|
|
| 2 | tablespoons |
olive oil
virgin |
|
| 1 | tablespoon |
butter
|
|
| 1 | each |
eggplant
cut in 1/2inch cubes |
*
|
| 1 | medium |
onions
cut into 1/4inch squares |
|
| 1 | x |
salt
|
*
|
| 1 | small |
green bell peppers
cut into 1/2inch squares |
|
| 1 | small |
sweet red bell peppers
red or yellow, or a mixture, cut into 1/2 inch squares |
*
|
| 2 | medium |
tomatoes
peeled, seedes, cut into large pieces or 15 ounces canned tomatoes, drained, cut into large pieces |
|
| 4 | teaspoons |
cumin
ground |
|
| ½ | teaspoon |
turmeric
|
|
| ¼ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ¼ | cup |
parsley leaves
or cilantro, chopped |
|
| 3 | cups |
water
|
|
| 1 | cup |
provolone cheese
dried or monterey jack or muenster, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
brown rice
|
|
| 3E+1 | ml |
olive oil
virgin |
|
| 15 | ml |
butter
|
|
| 1 | each |
eggplant
cut in 1/2inch cubes |
*
|
| 1 | medium |
onions
cut into 1/4inch squares |
|
| 1 | x |
salt
|
*
|
| 1 | small |
green bell peppers
cut into 1/2inch squares |
|
| 1 | small |
sweet red bell peppers
red or yellow, or a mixture, cut into 1/2 inch squares |
*
|
| 2 | medium |
tomatoes
peeled, seedes, cut into large pieces or 15 ounces canned tomatoes, drained, cut into large pieces |
|
| 2E+1 | ml |
cumin
ground |
|
| 2.5 | ml |
turmeric
|
|
| 1.3 | ml |
ginger
ground |
|
| 1.3 | ml |
cinnamon
ground |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 59 | ml |
parsley leaves
or cilantro, chopped |
|
| 7.1E+2 | ml |
water
|
|
| 237 | ml |
provolone cheese
dried or monterey jack or muenster, optional |
*
|
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.
