BH&G Vegetable Dinners -- Garlic Pilaf with Cajun Eggplant

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Garlic Pilaf with Cajun Eggplant

 

Recipe By :Better Homes and Gardens Fresh and Simple Vegetable Dinners

Serving Size : 4 Preparation Time :0:00

Categories : BH & G Vegetable Dinners

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup chopped onion

1 teaspoon olive oil

6 cloves garlic

2 cups water

1 cup quinoa -- rinsed & drained

OR long-grain rice (white or brown)

1 cup coarsley shredded carrot

1 teaspoon Cajun seasoning

1/2 teaspoon salt

1 15 oz can hominy -- rinsed & drained

1 tablespoon snipped fresh basil, rosemary, thyme, or

oregano

1 medium eggplant -- cut into 1/2 " thick slices

2 teaspoons olive oil

Cajun seasoning

 

In a medium saucepan, cook the onion in the 1 hot oil over medium heat for 3

minutes. Add garlic; cook 1 minute more. Stir in water, quinoa, carrot, 1

teaspoon of Cajun seasoning, and salt.

 

Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or until

quinoa is tender and liquid is absorbed. Stir in hominy and desired herb.

Cover and let stand for 1 minute.

 

Meanwhile, brush eggplant slices lightly with the 2 teaspoons of oil; sprinkle

with additional Cajun seasoning. Place on the unheated rack of a broiler pan.

Broil 4-5 inches from the heat for 2 1/2 to 3 minutes on each side or just until

tender.

 

To serve, divide the eggplant slices among 4 serving plates. Top with the

quinoa mixture.

 

S(ISBN):

" 0-696-20789-3 "

Copyright:

" 1999 "

 

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Per serving: 312 Calories (kcal); 7g Total Fat; (19% calories from fat); 9g

Protein; 55g Carbohydrate; 0mg Cholesterol; 561mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0