Vegetarian Oven-Baked Brown and Wild Rice with Eggplant

Vegetarian Oven-Baked Brown and Wild Rice with Eggplant

4 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    1 h
  • Ready In

    1 h 45 m
Recipe by  Uncle Ben's®

“Begin with Uncle Ben's® Rice and end up with a delicious vegetarian dish. Skillet browned with eggplant, garbanzo beans, and freshly chopped tomatoes.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. In a saucepan, saute the onion in the oil until it has lightly browned. Add the garlic, salt, pepper and turmeric. Add rice and broth, bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
  2. While the rice is cooking, peel and cut the eggplant into 1/4-inch slices. Sprinkle with salt and set aside for about 10 minutes. Rinse and pat dry.
  3. Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
  4. Once the rice is cooked, mix in yogurt and transfer mixture to a large shallow casserole dish. Spread the navy and garbanzo beans over the rice and then top with layer of eggplant and chopped tomatoes.
  5. Bake uncovered in a preheated 350 F oven for about 20 minutes.

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Reviews (4)

Rate This Recipe
Googers
10

Googers

This was decent. I made a few changes: excluded the onion, substituted kidney beans for red bean, substituted cumin for turmeric, added cheddar cheese The rice and yogurt mixture was a little bland. If I make this again I'll definitely use the onion and probably add a little more spice. I think the cheese was a necessary addition though. Overall, I think this is a good solid, healthy vegetarian meal.

Dawn
8

Dawn

All I have to say is I did not care for this...

SuJing
7

SuJing

Made this dish when I had some friends over. Since several people noted that it was rather bland I kicked up the spices, adding turmeric and paprika along with 1/2 a head of garlic. This seemed to give it a bit more pep, however I think I would season it even more a 2nd time around. Also, the left-overs heated up extremely well.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 344 cal
  • 17%
  • Fat
  • 4.7 g
  • 7%
  • Carbs
  • 63.8 g
  • 21%
  • Protein
  • 13.7 g
  • 27%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 740 mg
  • 30%

Based on a 2,000 calorie diet

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