VEGETARIAN OVEN-BAKED BROWN AND WILD RICE WITH EGGPLANT
Begin with Uncle Ben's® Rice and end up with a delicious vegetarian dish. Skillet browned with eggplant, garbanzo beans, and freshly chopped tomatoes.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- 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.
- Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
- 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.
- Bake uncovered in a preheated 350 F oven for about 20 minutes.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 63.8 g, Cholesterol 1.8 mg, Fat 4.7 g, Fiber 6.8 g, Protein 13.7 g, SaturatedFat 0.7 g, Sodium 739.6 mg, Sugar 6.2 g
EGGPLANT AND VEGETABLE RICE
I look at this dish as a great way to utilize random vegetables you have in your refrigerator or freezer. In the case of frozen vegetables, you can swap out as needed and use any frozen vegetables you have on hand. It can be made vegetarian and can also be a great side dish instead of an entree.
Provided by Scott Conant
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Lightly coat the bottom of a large ovenproof pot with olive oil and heat over medium heat. Add the eggplant and onions, season with salt, cover and cook, stirring or shaking the pot often, until the vegetables are tender, 6 to 7 minutes. If the vegetables stick to the pot, drizzle in more olive oil, as needed to loosen.
- Add the garlic, oregano, smoked paprika and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the rice and frozen vegetables and cook, stirring often, until the rice is lightly toasted, 2 to 3 minutes. Stir in the tomatoes until well combined. Stir in the frozen vegetables and season with salt. Ladle in enough stock to cover, then add about another 3/4 inch on top (amount will vary, depending on the size of your pot). Stir just to combine and bring the mixture to a boil. Taste and add more salt, if necessary.
- Cover the pot and bake until all the liquid is absorbed into the rice, 12 to 15 minutes.
- Remove from the oven and fluff the rice using a long fork (such as one used to hold a roast while carving). Be gentle so as not to mush the eggplant.
- Place the pot back in the oven until the vegetables are warmed through, 4 to 5 minutes. Taste and add more salt, if needed. Garnish with chopped basil and drizzle olive oil over the top. Serve immediately.
ONE POT GREEK EGGPLANT AND RICE
Greek eggplant and rice! This easy one-pot meal is a perfect solution for a weeknight (or any night). Fresh eggplant, tomatoes, herbs, and mizithra cheese come together for a delicious and comforting baked casserole.
Provided by Marissa @ OMGfood
Categories Main Dish Side Dish
Time 52m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Slice the eggplant crosswise in 1/2 inch slices, then cut into 1 inch pieces.
- Preheat oil in a 12-inch oven-safe skillet over medium-high heat.
- Add eggplant and stir to coat with the oil. The eggplant may soak up all of the oil; this is normal. Add 1 teaspoon of the salt and continue to saute for five minutes, until the eggplant has softened.
- Add onions and saute for another five minutes. The eggplant and onion will both melt down slightly.
- Add tomatoes and garlic and cook for an additional minute. Season with the remaining salt, black pepper, and oregano.
- Add rice and bay leaf and stir to combine.
- Stir in the stock, ensuring all of the rice is submerged (any vegetables sticking out is fine). Top with grated cheese and dot with butter.
- Place in the oven, uncovered, and bake for thirty minutes, or until all the liquid has been absorbed.
- Remove from oven and let cool slightly. Taste and adjust seasoning if necessary.
- Garnish with parsley and serve!
Nutrition Facts : ServingSize 1 g, Calories 489 kcal, Carbohydrate 57 g, Protein 13 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 26 mg, Sodium 1457 mg, Fiber 6 g, Sugar 11 g
OVEN BAKED VEGETARIAN RICE
This recipe was passed onto me by a vegetarian friend and co-worker. She is moving back to Canada in a few days and passed on this recipe.....and I'm spreading the wealth! Her mom in Canada makes this as a side dish for each Canadian holiday but my friend and her husband enjoy it so much that they make it any day of the year. It's healthy and very simple. If you are not a vegetarian, you can add some cooked chicken breast to the dish.
Provided by TheDancingCook
Categories Brown Rice
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven at 350 degrees; chop veggies.
- Mix all ingredients in a 2 quart casserole dish.
- Bake for 1 hour.
- For Vegetarian use Vegetable bouillon.
Nutrition Facts : Calories 333.6, Fat 11.2, SaturatedFat 1.6, Cholesterol 0.3, Sodium 1201.6, Carbohydrate 51.9, Fiber 2.6, Sugar 1.9, Protein 6.6
VEGETARIAN OVEN-BAKED BROWN AND WILD RICE WITH EGGPLANT
Begin with Uncle Ben's® Rice and end up with a delicious vegetarian dish. Skillet browned with eggplant, garbanzo beans, and freshly chopped tomatoes.
Provided by Uncle Ben's
Categories UNCLE BEN'S®
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- 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.
- Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
- 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.
- Bake uncovered in a preheated 350 F oven for about 20 minutes.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 63.8 g, Cholesterol 1.8 mg, Fat 4.7 g, Fiber 6.8 g, Protein 13.7 g, SaturatedFat 0.7 g, Sodium 739.6 mg, Sugar 6.2 g
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