Cumin Rice With Eggplant And Peppers Recipe

Step 1

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 375F. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly saute 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. Serves 4 as a main course or 6 to 8 as a side dish.

Things You'll Need

  • 1 1/2c Brown rice
  • 2tb Virgin olive oil
  • 1tb Butter
  • 1 Eggplant (10-12 oz)
  • - cut in 1/2-inch cubes
  • 1md Onion
  • - cut into 1/4-inch squares
  • Salt
  • 1sm Green bell pepper;
  • - cut into 1/2-inch squares
  • 1sm Red or yellow pepper
  • - or a mixture,
  • - cut into 1/2-inch squares
  • 2md Tomatoes; peeled, seeded and
  • -cut into large pieces -OR-
  • 15oz -Canned Tomatoes, drained
  • -and cut into large pieces
  • 4ts Ground cumin
  • 1/2ts Turmeric
  • 1/4ts Ground ginger
  • 1/4ts Ground cinnamon
  • 1/2ts Freshly ground pepper
  • 1/4c Chopped parsley or cilantro
  • 3c Water
  • 1c Dried provolone (optional)
  • -=OR=- Monterey Jack
  • -=OR=- Muenster cheese

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