Cumin Rice With Eggplant And Peppers
Serving Size : 4
Ingredients for prepare Cumin Rice With Eggplant And Peppers
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/2 | cups | brown rice |
| 2 | tablespoons | virgin olive oil |
| 1 | tablespoon | butter |
| 1 | | eggplant - (10 - 12 oz), cut in |
1/2" cubes
cumin rice with eggplant and peppers |
| 1 | medium | onion - cut in 1/4" squares |
salt
cumin rice with eggplant and peppers |
| 1 | small | green bell pepper - cut in 1/2" squares |
| 1 | small | red or yellow pepper - (or a mixture), cut |
in 1/2"
Squares
cumin rice with eggplant and peppers |
| 2 | medium | tomatoes - (peeled & seeded) - |
or), cut in large
cumin rice with eggplant and peppers |
| 1 | 15 oz can | tomatoes - (drained), cut in |
large pieces
cumin rice with eggplant and peppers |
| 4 | teaspoons | ground cumin |
| 1/2 | teaspoon | turmeric |
| 1/4 | teaspoon | ground ginger |
| 1/4 | teaspoon | ground cinnamon |
| 1/2 | teaspoon | fresh ground pepper |
| 1/4 | cup | chopped parsley or cilantro |
| 3 | cups | water |
| 1 | cup | dried provolone - monterey jack or |
recipe Cumin Rice With Eggplant And Peppers
Cumin, turmeric, ginger and cinnamon provide a
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Middle Eastern lift to this hearty casserole. Rinse the Rice, cover it with water
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and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375ш F.
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Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them
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lightly, and rapidly saute them to distribute the oil. Cook over medium heat until the eggplant is soft
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but not mushy, about 5 minutes. Add the peppers, tomatoes, spices (including
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the pepper), parsley and more salt to taste. Stir carefully, combining everything well. Drain the rice and add
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it to the pan along with 3 cups water. Turn up the heat to bring the water to a boil,
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then transfer everything to a baking dish, such as a large, earthenware gratin
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dish. Lay a piece of parchment over the top, cover with foil, and
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bake until the rice is done, about 45 minutes. Toss the diced cheese, if you're
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using it, into the rice and serve. Serves 4 as a main course or 6 to 8 as
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a side dish.
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