Spicy Brown Rice with Eggplant and Tomatoes

[Guest guest]

Spicy Brown Rice with Eggplant and Tomatoes

 

1/2 cup oil

1 tablespoon chopped cilantro

2 cloves garlic, minced

1 medium onion, chopped

1 cup long-grain brown rice

1 teaspoon ground cumin

1 eggplant

2 cups water

1/2 teaspoon salt

2 ripe medium tomatoes, peeled, seeded, and diced

1/4 teaspoon ground pepper

1 tablespoon chopped parsley

 

In a skillet heat 2 tablespoons oil; add onion, cook over low heat until soft,

but not browned. Add garlic, cumin, cook 1/2 minute. Add rice, cook until

lightly browned. Pour in water; bring to a boil. Cover and simmer over low heat

40 minutes or until tender. Meanwhile, peel eggplant, cut into 1-inch cubes. In

another skillet, heat remaining oil. Add eggplant cubes; saute about 10 minutes

or until very tender. Remove, drain on paper towels. Remove any excess oil from

skillet. Add tomatoes to skillet used to cook eggplant; cook over medium heat,

stirring, until liquid is completely absorbed. Using a fork, carefully stir in

eggplant, tomatoes into rice. Cover, let stand 10 minutes. Stir in salt, pepper,

parsley, & cilantro & taste for seasoning. Serve immediately.

serves 6.

 

 

 

Sucker-punch spam with award-winning protection.

Try the free Mail Beta.